Moosewood'S Crema De Elote (Creamy Corn Soup)

• 1 cup onion, chopped
• 1 garlic clove, minced
• 3 tablespoons butter or 3 tablespoons vegetable oil
• 1 teaspoon coriander seed, ground
• 1 teaspoon cumin seed, ground
• 1 tablespoon chile, minced (or to taste)
• 1 1/2 cups fresh tomatoes, chopped
• 2 cups potatoes, diced
• 1 bell pepper, chopped (a combination of colored ones is nice)
• 2 cups vegetable stock
• 2 1/2 cups corn, fresh cut from the cob (or frozen)
• 1 cup milk
• 1/2 cup monterey jack cheese, grated
• salt, to taste
• fresh ground black pepper, to taste

1. In a soup pot, saute the onions and garlic in the butter or oil on low heat for about 10 minutes, until the onions are very soft.
2. Add the coriander, cumin, and chiles; saute for 2 minutes.
3. Add the chopped tomatoes and cook until they are juicy.
4. Add the potatoes, bell peppers and vegetable stock; cover and simmer until the potatoes are tender, about 10 minutes.
5. Add the corn and heat thoroughly.
6. In a blender, puree about half of the soup with the milk and cheese.
7. Stir the puree back into the soup pot.
8. Add salt and pepper to taste.
9. Heat slowly until the soup is hot but not boiling.

onion, garlic, butter, coriander seed, cumin, chile, fresh tomatoes, potatoes, bell pepper, vegetable stock, corn, milk, monterey jack cheese, salt, fresh ground black pepper

Taken from www.food.com/recipe/moosewoods-crema-de-elote-creamy-corn-soup-236499 (may not work)