Chile corn soup

Yield: 4 Servings

Measure 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

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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