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Corn-chowder soup

California Travel Guide

Corn-chowder soup


  • 1/3 Cup corn oil
  • 1/2 onion, finely chopped
  • 2 crushed garlic cloves
  • 5 cups fresh corn
  • 5 cups chicken consomme or broth
  • 1 pinch oregano
  • 1 pinch cumin
  • 1/2 cup heavy cream
  • Salt and pepper to taste

    Chopped cilantro and grated Monterey Jack cheese to garnish Place 1/3 cup oil in a sauce pan, bring it up to heat. Add onions and garlic, saute to golden brown.

    Add 3 cups of the corn, spices, chicken consomme and bring it up to boil. Then put everything in a blender. Puree very fine and put through a sieve. Bring it back to a sauce pan, place it on the heat, bring it to a boil. Add remaining corn and heavy cream. Add salt and pepper. Garnish with cilantro and cheese.


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