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Chilean   -   Crema De Choclo Y Tomate (Corn Soup With Tomatoes)   adapted from The Chilean Kitchen by Ruth Van Waerbeek-Gonzales

  • 2 Tablespoons Butter
  • 1 Medium Onion -- Chopped
  • 4 Cups Corn
  • 5 Cups Chicken Broth
  • 1 Cup Milk -- Optional
  • 1/2 Bunch Basil -- Chopped
  • 1 Tablespoon Sugar
  • Salt And Pepper -- To Taste
  • 1 Can Tomatoes -- Chopped
  • 2 Tablespoons Cilantro -- Chopped
Directions Saute onion in butter until browned. Add corn, broth, milk, basil and sugar. Season with salt and pepper and bring to a boil. Reduce heat and simmer for 25 minutes. At this point you may puree the soup, if desired. Add tomatoes and cilantro. Simmer for 10 more minutes and serve.
Serves 4
Time to Make 0:00

Printer version   2 Votes - Yum: 3.5, Easiness: 4.5, Speed: 3, Overall: 3.66667 Rate this recipe

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