Ingredients

• 1 16-ounce bag frozen corn kernels
• 2 1/2 cups canned low-salt chicken broth
• 3/4 cup whipping cream
• 1 4-ounce can diced mild green chilies
• 1/2 teaspoon ground cumin
• 2 tablespoons chopped fresh cilantro

Instructions

1. Combine first 5 ingredients in heavy large saucepan over medium heat. Bring to simmer. Cook until corn is tender and flavors blend, about 15 minutes. Remove from heat. Purée 2 cups of soup in blender until almost smooth. Return purée to soup. Add cilantro. Stir over low heat until warmed through, about 2 minutes. Season soup with salt and pepper.