Southwestern Corn Chowder

  • 1/2 cup chopped sweet onion

Sauté in 1 Tbsp olive oil in a soup pot until soft.

  • 2 1/2 cups corn
  • 3 cups chicken or vegetable broth

Add and cook 10 minutes. Remove 1 cup of solids with about 1/3 cup broth and place in blender or food processor; blend until smooth. Return this puree to the soup pot and heat until nearly boiling.

    • 1 med. red sweet pepper


  • 1 small tomato (peeled & seeded if desired and chopped)

Squeeze lime into soup and top with cilantro immediately before serving.

Variation: for a heartier soup add cooked black beans, lima beans and/or chunks of cooked chicken or turkey. Using grilled corn, cut off the cob, imparts a delicious smoky flavor.