Ingredients

The following ingredients have 6 Servings
  • 1 1/2 cups chopped onion
  • 2 Hatch chiles (, seeded and chopped)
  • 2 tablespoons butter
  • 1 tablespoon flour
  • 1 teaspoon ground cumin
  • 1 16- ounce package frozen corn kernels
  • 2 cups chicken stock
  • 1 cup whole milk
  • 8- ounces cream cheese ((not reduced fat))

Instruction

  • In a large saucepan sauté the onions and chiles in the butter.
  • Stir in the flour and cumin.
  • Cook over low heat, stirring constantly for a minute or two.
  • Add the corn and chicken stock.
  • Bring to a simmer.
  • While the soup is simmering mix the milk and cream cheese in a microwave safe bowl.
  • Microwave for 2 minutes, stirring every few minutes, until the cheese has softened.
  • Whisk smooth and add slowly to the simmering soup, stirring constantly.
  • Heat through, being careful not to boil.
  • Serve garnished with chopped cilantro.