Yield: 1 Servings
|1 large||Green pepper; chopped fine|
|1 medium||Onion; chopped|
|2 larges||Tomatoes; peeled and chopped|
|1 \N||Jalapeno pepper or milder chili, chopped|
|4 cups||Fresh corn kernals|
|4 cups||Chicken broth or stock|
|1 cup||Sour cream|
|½ cup||Grated cheddar cheese|
|\N \N||Tortilla chips|
>From the files of the Democrat-Herald Newspaper.
In a sauce pan, melt butter and saute onions and green peppers for 5 minutes. Add tomatoes and hot peppers, and continue cooking for 3 minutes more. Set aside. In a blender, combine 2 cups of corn and 1 cup broth and plend to a puree. Add to saucepan and repeat with remaining corn and 1 cup broth. Add remaining corn and 1 cup broth. Add remaining stock to saucepan and bring to a boil. Reduce heat, and cook gently to mix, stirring often.
Remove froml heat; add sour cream. Serve in bowls topped with crumbled tortilla chip and cheese. Makes six servings.
Posted to Bakery-Shoppe Digest V1 #192 by bakerb@... (Silly Old Grandpa) on Aug 16, 1997