Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 sm Ears corn (or 1 1/2 cups
-frozen whole kernel
Corn, thawed)
1 Garlic clove
1/2 ts Salt
1 tb Butter
1 sm Onion, chopped
3 sm Tomatoes, peeled, chopped
-(3/4 lb)
1 qt Beef broth
1/2 ts Dried leaf oregano, crushed
1/4 c Whipping cream

cilantro leaves or parsley leaves

If using fresh corn, cut kernels from cobs. Scrape cobs with a sharp
spoon; discard cobs. Measure corn. You should have about 1 1/2 cups.
Reserve excess corn for another use. Puree 3/4 cup corn in blender or
food processor; set aside. Mash garlic with salt to make a paste.
Melt butter in a large saucepan. Add onion and garlic paste. Cook
until onion is tender but not browned. Add tomatoes. Cook slowly 10
minutes, mashing tomatoes with a spoon. Add broth, oregano, pureed
corn and whole corn kernels. Taste and add salt if needed. Bring to
a boil; reduce heat. Cover and simmer 30 minutes. Stir in cream. Cook
until heated through, but not boiling.

To serve, pour into soup bowls and garnish with cilantro or parsley.
Makes 6 servings.

From: MEXICAN COOKERY by Barbara Hansen, ISBN 0-89586-038-4 Posted
by: Karin Brewer, Cooking Echo, 1/92

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