This Southwestern corn
soup is made savory with lamb and beef broth.
Zuni
Corn Soup
1 tablespoon vegetable
oil
1 pound lamb, diced
1 cup thinly sliced green onion
6 cups beef broth - divided use
4 cups loose-pack frozen corn kernels
1 teaspoon chili powder
1/4 teaspoon salt
2 tablespoons chopped fresh cilantro
- Heat oil in a large stockpot over medium
heat. Add lamb and green onion; sauté briefly. Stir in
half of beef broth. Reduce heat to low and simmer for about 1
hour, stirring occasionally, or until meat is tender.
- Add second half of beef broth along with
corn, chili powder and salt. Simmer 15 minutes. Garnish with
cilantro.
Makes 6 servings.
