Mexican Corn Soup With Cheese And Chilies Recipe

• 5 lg. ears of fresh corn or possibly 3 c. kernels
• 1 c. water
• 1/4 c. butter
• 2 tbsp. chopped onions
• 3 1/3 c. Half & Half
• 1 teaspoon salt
• 1 teaspoon Tabasco
• 1/4 teaspoon pepper
• 3 tbsp. diced, roasted warm green chilies
• 1/2 pound Monterey Jack or possibly cheddar cheese, shredded

1. Croutons: 1 teaspoon grnd cumin 1/4 teaspoon salt 1/4 c. melted butter 1 1/2 c. cubed French or possibly Italian bread (1/2 inch)
2. Preheat the oven to 325 degrees.
3. Combine the seasonings with the butter and toss with the bread cubes till they are well coated.
4. Spread the cubes in a single layer on a baking sheet and bake for 10 to 15 minute, stirring once midway through, till golden.

ears of fresh corn, water, butter, onions, salt, tabasco, pepper, chilies, monterey

Taken from cookeatshare.com/recipes/mexican-corn-soup-with-cheese-and-chilies-54205 (may not work)