Mexican Corn Soup

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 cup frozen corn
• 1 (10 ounce) can creamed corn
• 2 cups chicken broth
• 1 small onion, chopped
• 1/2 stalk celery, chopped
• 1 tablespoon fresh cilantro, chopped
• 1/8 small chipotle pepper, chopped
• 1 teaspoon butter

Recipe

• 1 heat the butter in the soup pot. add the chopped onions, celery, & cilantro and cook in butter until the celery is soft. add the frozen corn and immediately add a bit of the chicken broth to create some steam. then add the rest of the broth, the chopped chipotle pepper and the can of creamed corn. heat through.
• 2 if you're using canned chipotle peppers like i do, just scoop up the tip of a tsp full. this should make it spicy enough. here's a tip for the rest of the can of chipotle peppers. just put the unused portion in a container and keep stored in the freezer. the peppers keep a good long time and are always soft enough to use immediately. no thawing.