Yield: 4 Servings
|4 cups||Fresh corn|
|1 cup||Chicken broth|
|Salt and pepper|
|2 tablespoons||Roasted; peeled mild green chiles; diced (poblano or anaheim)|
|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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .