Southwestern Corn Chowder - cooking recipe

Ingredients

1/2 cup sweet onion, chopped
1 tablespoon olive oil
2 1/2 cups corn
3 cups chicken broth or 3 cups vegetable broth
1 medium sweet red pepper, chopped
1 small tomatoes (peeled, seeded & chopped)
1 1/2 fresh limes
3 tablespoons fresh cilantro, finely chopped
plain yogurt (optional) or sour cream (optional)
Tabasco sauce, to taste

Preparation

Add olive oil to soup pot and saute chopped onion until soft.
Add corn and broth and cook for 10 minutes.
Remove 1 cup of solids plus 1/3 cup of liquid and place in blender or food processor.
Blend until smooth and return puree to pot.
Heat until almost boiling.
Stir in red pepper and tomato.
Heat for 1 minute.
Immediately before serving, squeeze lime into soup and top with cilantro.
Garnish each bowl with Tabasco sauce, lime wedges and a dollop of yogurt or sour cream, if using.