Corn Soup with Pico de Gallo |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 6 |
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My son loves the way the kitchen smells when this soup is cooking. He comes into the kitchen and fans the aroma into his face and I know he is happy. âElaine Sweet of Dallas, Texas Ingredients:
3 corn tortillas (6 inches), cut into 1-inch strips |
4 medium ears sweet corn, husks removed |
1/2 teaspoon canola oil |
1/2 teaspoon each salt, pepper and paprika |
1 medium red onion, chopped |
1 bacon strip, chopped |
6 garlic cloves, minced |
1/4 cup king arthur unbleached all-purpose flour |
3 cups reduced-sodium chicken broth |
1 cup fat-free milk |
1 can (4 ounces) chopped green chilies |
1 teaspoon ground cumin |
1 teaspoon dried oregano |
1/2 cup minced fresh cilantro |
1/4 cup lime juice |
pico de gallo: |
2 plum tomatoes, chopped |
1 medium ripe avocado, peeled and chopped |
1 small serrano pepper, seeded and chopped |
1 garlic clove, minced |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Place tortilla strips on a baking sheet coated with cooking spray; bake at 350° for 8-10 minutes or until crisp.
2. Rub corn with canola oil; sprinkle with seasonings. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
3. Grill corn, covered, over medium heat for 10-12 minutes or until tender, turning frequently. Cool slightly; cut corn from cobs and set aside.
4. In a large saucepan, saute onion and bacon for 5 minutes; add garlic, cook 1 minute longer. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add corn, milk, chilies, cumin and oregano; heat through. Remove from heat; stir in cilantro and lime juice.
5. Combine pico de gallo ingredients. Serve with soup and tortilla strips. Yield: 6 servings.
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