- 1 1/2 Cup onion, chopped
- 2 Hatch chiles, seeded and chopped
- 2 Tablespoons butter
- 1 Tablespoon all-purpose flour
- 1 Teaspoon ground cumin
- 16 Ounces frozen corn kernels
- 2 Cups chicken stock
- 1 Cup whole milk
- 8 Ounces cream cheese (not reduced fat)
In a large saucepan sauté the onions and chiles in the butter. Stir in the flour and cumin. Cook over low heat, stirring constantly for a minute or two. Add the corn and chicken stock, and bring to a simmer.
While the soup is simmering, mix the milk and cream cheese in a microwave safe bowl. Microwave for 2 minutes, stirring every few minutes, until the cheese has softened. Whisk smooth and add slowly to the simmering soup, stirring constantly. Heat through, being careful not to boil. Serve with chopped cilantro.