This is a delicious vegetarian, corn based soup that I adapted from the kitchen of Dolores Chavez. I guarantee you will love it. The tomatillo adds just enough of a bite to be satisfying without any fire. Chayote squash is green and looks like a pear — most supermarkets near a Mexican immigrant population will have it.
- 1 can creamed corn, 12-16 oz.
- 1 can whole kernel corn
- 6 cups water (or if you prefer, chicken stock)
- 4 tomatillos, peeled and quartered
- 4 lg. carrots, peeled and sliced
- 4 yellow crook neck squash or 2 chayote squash, cut into 1-2″ chunks
- 1/2 large white, red or yellow onion, diced
- 3 cloves of garlic, sliced thin
- 2 T. EV olive oil
- salt and pepper to taste
- Combine the two cans of corn in a blender and pulse until coarsely pureed. Add to stock pot and combine with the liquid. Sautee the onion and garlic together in 2 T. olive oil until glazed and slightly browned. Add to the stock pot along with the raw carrots, squash and tomatillos. Cover and bring to a boil, then reduce heat, cover and simmer for 30 minutes or until the vegetables are tender. Salt and pepper to taste. Delicious on Day 2, 3, and 4, too!
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