Yield: 1 Servings
|¼ cup||Olive oil|
|1 medium||Size onion; finely chopped|
|2||Cloves garlic; minced|
|2 cups||Italian plum tomatoes; chopped|
|6 cups||Chicken broth or water|
|10 ounces||Package frozen corn kernels; thawed|
|4 ounces||Can chopped green chilies|
|½ cup||Coarse yellow cornmeal|
|¼ cup||Fresh cilantro leaves|
|1 tablespoon||Lime juice; (up to 2)|
|½ cup||Shredded sharp cheddar cheese|
|½ cup||Finely diced green bell pepper|
|Salt and pepper|
COOKING MONDAY TO FRIDAY SHOW # MF6630 Heat the oil in a medium saucepan over medium heat. Add the onion and saute for about 3 minutes. Add the garlic, tomatoes, broth, corn and chilies.
Bring the liquid to a simmer then cover the pan and cook gently over low heat for 15 minutes. Meanwhile rinse and mince the cilantro.
While whisking constantly, slowly drizzle the cornmeal into the simmering soup, Simmer gently uncovered until thickened, about 10 minutes. Stir the bottom on occasion to make sure the cornmeal isn't sticking.
Season the soup to taste with salt and pepper. Right before serving stir in the lime juice. Portion out and garnish if you wish with cheddar cheese, cilantro and chopped green bell pepper.
Yield: 4 servings
VARIATION -You can enrich it with cubed smoked ham or roasted pork Posted to recipelu-digest by molony <molony@...> on Mar 09, 1998