1. Combine the corn kernals and the onion in a food processor and process to a puree. Heat the butter in a saucepan, add the puree and cook over moderate heat, stirring, for 5 minutes. 2. Stir in the chicken stock and season with salt if necessary. 3. Simmer, over low heat, for 10 minutes longer. 4. Stir in the sour cream and simmer for a few minutes longer. 5. When ready to serve, strain the soup. Have ready 4 soup bowls, each with a tablespoon of cheese and about 2 teaspoons chili, and pour the soup which should be the consistency of heavy cream. ---------------------------------------------------------------------------
Nutrition
Ingredients
