MONTEREY JACK CORN SOUP AND ANISE-CHILI SWIRL

7 cups of water
5 1/3 cups of extra sweet frozen corn
1/2 white onion, roughly chopped
5 tablespoons (2.5 ounces) butter
1 1/2 teaspoons salt
1/2 cups water
3 star anise
4 serrano chilies seeded
1 1/2 cups (6 ounces) Monterey Jack cheese, shredded or finely cubed
Salt to taste

Bring the 7 cups water to a boil; add the corn, onion, butter and salt. Let simmer for about 5 minutes, remove from heat and let cool. Pure in a blender and set aside.

Bring the 1/2 cup water to a boil. Crumble the star anise and add it and the serrano chilies to the water. Let simmer until soft, remove from heat, and then puree until smooth. Strain liquid. Season to taste with salt.

Heat the corn puree, and serve in soup bowls. Sprinkle the cheese on the soup, distributing it evenly among the bowls, Drizzle with a few drops of the chili-star anise mixture and serve.

Source: American Dairy Association