Mexican Corn Soup - cooking recipe

Ingredients

6 ears fresh corn
2 qt. chicken or vegetable stock
1/2 c. chopped onion
2 Tbsp. butter
1/3 c. tomato sauce
dash of cayenne pepper
1 tsp. salt or to taste
1/4 tsp. black pepper
1/2 c. cream
1/8 tsp. granulated garlic
1/2 tsp. ground cumin
1/2 tsp. sugar

Preparation

Cook 3 ears of corn 10 minutes.
Remove from water and cool. Cut corn off cobs and place in a stock pot.
Cut corn from uncooked cobs, scraping the cob for juices and add to the cooked corn.
Add stock.
In a small skillet, saute onion in butter until limp.
Add to the stock pot.
Add tomato sauce, salt and pepper and simmer 20 minutes until corn is tender.
Add cream, garlic, cumin and sugar and heat through.
Serves 6 to 8.