Recipe courtesy of Michele Urvater
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Heat the oil in a medium saucepan over medium heat. Add the onion and saute for about 3 minutes. Add the garlic, tomatoes, broth, corn and chilies. Bring the liquid to a simmer then cover the pan and cook gently over low heat for 15 minutes. Meanwhile rinse and mince the cilantro.

While whisking constantly, slowly drizzle the cornmeal into the simmering soup, Simmer gently uncovered until thickened, about 10 minutes. Stir the bottom on occasion to make sure the cornmeal isn't sticking.

Season the soup to taste with salt and pepper. Right before serving stir in the lime juice. Portion out and garnish if you wish with cheddar cheese, cilantro and chopped green bell pepper.

VARIATION -You can enrich it with cubed smoked ham or roasted pork

IDEAS YOU'LL LOVE

Bean with Bacon Soup

Recipe courtesy of Ree Drummond

Creamy Corn Polenta

Recipe courtesy of Giada De Laurentiis

Winter Squash Soup

Recipe courtesy of Ina Garten

Lentil Soup

Recipe courtesy of Alton Brown

Chicken Tortilla Soup

Recipe courtesy of Danny Boome

Chicken Noodle Soup

Recipe courtesy of Ina Garten

Creamy Polenta

Recipe courtesy of Food Network

French Onion Soup

Recipe courtesy of Keri Poulios

Chicken Noodle Soup

Recipe courtesy of Alton Brown

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking