Texas twostep corn soup

1 servings

Ingredients

Quantity Ingredient
2 tablespoons Cornstarch
6 cups Whole milk; divided, up to 8
1 medium Onion; peeled and chopped
1 Garlic clove; minced
1½ Sticks unsalted butter; (do not use
; margarine)
2 teaspoons Chili powder
2 teaspoons Ground cumin
1 teaspoon Garlic powder
½ teaspoon Black pepper
1½ teaspoon Salt or to taste
4 cups Fresh or frozen corn
½ cup Masa harina
3 Green chilies; chopped, up to 4
Salt
Grated cheese
Picante or pico gallo sauce

Directions

Dissolve cornstarch in 1 cup milk and set aside. In a large saucepan or soup pot, saut‚ the onion and garlic in butter until soft and translucent, about 8 to 10 minutes. Add spices and stir to dissolve them. Add the corn and then transfer to a blender or food processor. Turn the machine on and while it is running, add the reserved cup of cornstarch and milk. Return to medium heat and add masa harina and the remaining milk, stirring occasionally. (The thickness of this soup will vary. Thin with milk or water according to your preference). Add the green chilies and cook for 10 to 15 minutes. Salt to taste. To serve, pour the hot soup into ovenproof serving bowls. Top with grated cheese and heat in the oven just long enough to melt the cheese. Do not brown. Top with picante or pico de gallo and serve with chips.

Makes about 1½ gallons.

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