chrizo and corn soup Recipe

cook chrizo in saute pan, drain. Melt butter in a 5 quart pan, when melted add drained corn and saute untill a golden brown. Place broth and 2 cups of corn into a food processor or blender and whirl until smooth. add this mixture back to the pot. Stir in cream and salsa verde until well blended and bring to a boil over medium heat stirring constantly. When it starts to boil add chrizo, while stirring, cook a couple minutes longer. Remove from heat and blend in shredded cheese. Yield: serves 10 Notes: We usually have corn bread with this soup. It is also good the second time around.