Please note that in the following recipe, "corn" appears twice. In the first group of ingredients, it is coarsely chopped. In the second group of ingredients, it is left whole.

2 tablespoons butter
2 large onions, chopped
6 shallots, minced
2 carrots, grated
2 cloves garlic, minced
1 package ( 10 ounces) frozen corn kernels
6 cups chicken broth
salt and white pepper to taste

1 package ( 10 ounces) frozen corn kernels
1 can ( 7 ounces) diced green chiles
1 can ( 15 ounces) garbanzos, rinsed and drained
2 teaspoons turmeric
2 teaspoons ground cumin
1 tablespoon chopped cilantro

In a large covered stockpot, bring first group of ingredients to a boil, lower heat and simmer mixture for 30 to 40 minutes, or until vegetables are very tender. Blend the vegetables in a food processor until mixture is finely chopped and return them to the soup. Stir in the remaining ingredients and simmer soup for 15 minutes. Serve with Tortillas with Tomatoes & Cheese. Serves 8.

Tortillas with Tomatoes & Cheese:
8 corn tortillas, cut into fourths. These will be reassembled.
1 cup chopped tomatoes
1 cup grated Jack cheese
8 teaspoons grated Parmesan cheese

In a 12x16-inch pan, reassemble the corn tortillas. Sprinkle each with 2 tablespoons tomato, 2 tablespoons cheese and 1 teaspoon Parmesan. Broil for 1 or 2 minutes, or until cheese is melted and top is lightly browned. With a spatula, remove from pan and place on a serving platter. Serves 8.

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