Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Olive oil

  2. 1 cup 62g / 2 1/5oz Onion - finely chopped (medium)

  3. 2 Garlic cloves - minced

  4. 2 cups 125g / 4.4oz Chopped Italian plum tomatoes

  5. 6 cups 1422ml Chicken broth or water

  6. 1 Frozen corn kernels - (10 oz) - thawed

  7. 1 Chopped green chilies - (4 oz)

  8. 1/2 cup 31g / 1.1oz Coarse yellow cornmeal

  9. 1/4 cup 4g / 0.1oz Fresh cilantro leaves

  10. 1 tablespoon 15ml Lime juice - (to 2 tbspns)

  11. 1/2 cup 73g / 2.6oz Shredded sharp cheddar cheese

  12. 1/2 cup 73g / 2.6oz Finely-diced green bell pepper Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat the oil in a medium saucepan over medium heat. Add the onion and saute for about 3 minutes. Add the garlic, tomatoes, broth, corn and chilies. Bring the liquid to a simmer then cover the pan and cook gently over low heat for 15 minutes. Meanwhile rinse and mince the cilantro. While whisking constantly, slowly drizzle the cornmeal into the simmering soup. Simmer gently uncovered until thickened, about 10 minutes. Stir the bottom on occasion to make sure the cornmeal isn't sticking. Season the soup to taste with salt and pepper. Right before serving stir in the lime juice. Portion out and garnish if you wish with cheddar cheese, cilantro and chopped green bell pepper. This recipe yields 4 servings. Variation: You can enrich this soup with cubed smoked ham or roasted pork


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