Mexican Corn Chowder

by Donna Schauers

1 bunch of chopped cilantro

1 white onion chopped

2 big cans solid pack tomatoes (or chopped tomatoes)

1 can chicken broth or fresh (soup size can)

2 cups uncooked corn off the cob (about 4 ears)

4 cloves chopped garlic

Mix all ingredients except corn and simmer 1 hour.  Add the corn at the last minute.

Garnish: Cut corn tortillas into skinny strips.  Fry quickly in hot oil.  Drain and salt.  Pour soup into bowls, add the fried tortillas and top with grated cheese.