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Southwest Corn Soup

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Serves 6 | 

Rich, hearty and wholesome.

Ingredients:

3 cups fresh corn kernels
2 tomatoes, chopped
2 cups vegetable broth
1/2 teaspoon dried oregano
4 slices bacon
1/2 yellow onion, chopped
2 cloves garlic, finely chopped
1/2 cup sour cream
4 tablespoons fresh choppedparsley
Salt, to taste
Ground black pepper, to taste
Tortilla chips, for serving

Directions:

  1. Place half of the corn in blender with the tomatoes, 2 cups of broth, and oregano. Puree until smooth. Set aside.
  2. In a large saucepan cook bacon until crisp. Remove bacon and set aside to drain. Add onion to the pan and sauté in the bacon until it becomes tender and translucent. Add garlic and sauté for another minute.
  3. Add tomato-corn puree to the pan, along with remaining 2 cups of broth. Bring to a simmer and add remaining whole corn kernels. Simmer until thickened, about 20 minutes, stirring occasionally. Season with salt and pepper.
  4. Mix together half of the parsley and sour cream. Ladle the soup into bowls. Add a dollop of sour cream mix and top with crumbled bacon, remaining parsley and a side of tortilla chips.
Cooking Method: Stovetop
Main Ingredient: Corn
Course: Soup
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In no event shall Frazier Farms, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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