MEXICAN CORN SOUP WITH CHEESE AND CHILIES

[bonnie]

MEXICAN CORN SOUP WITH CHEESE AND CHILIES

CROUTONS:
1 tsp. ground cumin,
1/4 tsp. salt, 1/4 c. melted butter,
1 1/2 c. cubed French or Italian bread (1/2 inch)

Preheat the oven to 325 degrees.
Combine the seasonings with the butter and toss with
the bread cubes until they are well coated. Spread the
cubes in a single layer on a baking sheet and bake for
10 to 15 minute, stirring once midway through,
until golden brown.

SOUP:
5 lg. ears of fresh corn or 3 c. kernels
1 c. water
1/4 c. butter
2 tbsp. minced onions
3 1/3 c. Half & Half
1 tsp. salt
1 tsp. Tabasco
1/4 tsp. pepper
3 tbsp. diced, roasted hot green chilies
1/2 lb. Monterey Jack or cheddar cheese, shredded

Cut the kernels from the corn cobs.
Whiz the kernels with the water in a food processor
or blender to make a coarse puree. Melt the butter
in a large sauce pan. Add the onions and saute until
soft and translucent. Add the corn puree and cook over
medium heat for 5 minutes, stirring occasionally.
Add the Half & Half, salt, Tabasco and pepper.
Gently heat through, but do not allow to simmer.

To serve, ladle the soup into 5 deep soup bowls.
Sprinkle each serving with some of the cheese and
chilies. Garnish with the croutons.