Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Butter |
| 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 |
GARNISH
>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