For this soup I used frozen sweet corn. I sauteed a small onion and two cans of diced green chiles. To this I added a little cumin, cayenne peper, salt and pepper and cilantro. Then I added the frozen corn (about 3-4 cups). I cooked this with about 2 cups of veggie or chicken broth. Then I strained in squishing it through a mesh strainer. I returned the mixture to the pot and added enough stock for a thick soup consistency. I let the soup cool and served it in cordial glasses with chives and creme fraiche.
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