chrizo and corn soup
Total Time
Prep: 35 min. Cook: 30 min.
Makes
10 servings
Ingredients
1lb chrizo, cooked and drained
1 stick of butter
5 cans corn, drained (not creamed) can use frozen
3 cups chicken broth
2 cups heavy cream (or a lighter version
1 jar salsa verde ( your choice of brand and heat level)
2 cups shredded mexican blend cheese
Directions
cook chrizo in saute pan, drain. Melt butter in a 5 quart pan, when melted add drained corn and saute untill a golden brown. Place broth and 2 cups of corn into a food processor or blender and whirl until smooth. add this mixture back to the pot. Stir in cream and salsa verde until well blended and bring to a boil over medium heat stirring constantly.
When it starts to boil add chrizo, while stirring, cook a couple minutes longer. Remove from heat and blend in shredded cheese.
