Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 onion, finely diced

  3. Salt and Freshly ground pepper

  4. 1 lb bag frozen corn

  5. 8 cups low sodium chicken stock

  6. 1 teaspoon cumin

  7. 6 whole wheat tortillas

  8. Salsa, for garnish

Instructions Jump to Ingredients ↑

  1. To a large saucepan or Dutch oven on medium heat, add the olive oil and onion. Once the onion begins to wilt, about 2 minutes , add the salt and pepper. Next, add the frozen corn, chicken stock, cumin and bring to a boil. After 10 minutes , add the tortillas. Puree with an immersion blender and garnish with a spoonful of salsa.

  2. This recipe was featured on the Triple Play Episode of Emeril Green.


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