Chile corn soup
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Fresh corn |
| 1 | cup | Chicken broth |
| 2 | tablespoons | Butter |
| 2 | cups | Milk |
| Salt and pepper | ||
| 2 | tablespoons | Roasted; peeled mild green chiles; diced (poblano or anaheim) |
| Tortilla chips | ||
| 1 | cup | Monterey jack cheese; grated |
| Fresh cilantro for garnish | ||
Directions
From: arielle@... (Stephanie da Silva) Date: Mon, 8 Nov 1993 12:57:55 GMT From a pamplet I got from Shepard's seeds.
Cut corn kernels off the cob; use a sharp knife or scraper. Put the corn and chicken in a food processor and blend just long enough to break up the kernels.
Strain the corn and broth mixture into a saucepan, pressing with the back of a wooden spoon to extract as much liquid as possible. Discard the corn kernels. Add buter and simmer slowly 5 minutes, stirring constantly. Add milk, and salt and pepper to taste. Add the chiles and heat for another minute to blend flavours.
To serve, place 3 or 4 broken tortilla chips in the bottom of soup bowls.
Place a few tablespoons of Jack cheese on top of tortillas. Ladle hot soup over, garnish with cilantro.
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