This recipe comes from the Monday to Friday Cookbook by Michele Urvater. We really love the flavor of it, but find it is not substantial enough for dinner by itself. It is, however, excellent with ham (or grilled cheese) sandwiches. This could easily be turned into a vegetarian dish, as well, by substituting water or vegetable stock for the chicken stock.

Ingredients

4 serv.

medium onion↗1
garlic cloves↗2
Italian plum tomatoes↗1 can
corn oil or vegetable oil↗1 -2 tablespoon
chicken stock↗6 cups
frozen corn kernels↗10 ounces
canned diced green chiles4 ounces
fresh cilantro or parsley↗1⁄4 cup
yellow cornmeal↗1⁄3 cup
salt and pepper
lemon juice or lime juice↗1 tablespoon
shredded cheddar cheese↗1⁄2 cup
optional

Step-by-step instructions

1
Chop the onion and mince the garlic. Core and finely chop the tomatoes, reserving the juices.
2
Heat oil in a large saucepan over medium heat. Add onion and saute 2 to 3 minutes.
3
Add the garlic, tomatoes, reserved juices, stock, corn and chiles. Bring liquid to a simmer, then cover the pot and cook gently over low heat for 15 minutes.
4
Meanwhile rinse and mince the cilantro (or parsley).
5
While whisking constantly, slowly drizzle the cornmeal into the simmering soup. Simmer gently, uncovered, until thickened, about 10 minutes. Make sure you occasionally stir the bottom of the pot to prevent the cornmeal from sticking.
6
Season soup to taste.
7
Right before serving, add lemon or lime juice, cilantro, and cheese (if you are using it.

Source: food.com

Original recipe ↗

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