Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------TOO HOT TAMALES #TH6327-----------------------
3 tb Unsalted butter
1 md Onion, chopped
1 Garlic clove, minced
1 ts Ground coriander seeds
1 ts Ground cumin seeds
1 Jalapeno pepper, minced
2 md Tomatoes, seeded and diced
2 md Potatoes, diced
1 Red bell pepper, cored,
Seeded and diced
1 ts Coarse salt
1/2 ts Black pepper
4 c Vegetable stock
5 Ears of corn, husked and
Kernels removed
1 c Milk
1/2 c Grated Manchego cheese

Melt the butter in a large stockpot over moderate heat. Saute the
onions until soft, about 10 minutes. Add the garlic, coriander, cumin
and jalapeno pepper and sautJ another 2 minutes to release the
aromas. Add the chopped tomatoes and cook until they are juicy. Add
the potatoes, bell pepper, salt and pepper, and stock. Cover and
simmer until the potatoes are tender, about 10 minutes. Add the corn
and heat through another 2 minutes.

In a blender, puree half of the soup with the milk and cheese. Stir
the puree back into the soup pot. Adjust seasoning. Heat slowly until
soup is warmed through and serve.

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