Yield: 8 servings
Measure | Ingredient |
---|---|
6 \N | Fresh sweet corn ears |
\N \N | Melted butter; for brushing corn |
2 tablespoons | Unsalted butter |
1 cup | Peeled; diced onion |
2 \N | Celery stalks; diced |
1 \N | Leek; split, cleaned, |
\N \N | And diced |
1 large | Sweet red pepper; diced |
2 teaspoons | Ground cumin |
1 teaspoon | Ground coriander |
½ teaspoon | Salt |
½ teaspoon | Cayenne pepper |
2 quarts | Chicken stock |
8 ounces | White or yellow cheddar cheese; grated |
\N \N | (preferable extra-sharp cheese) |
Brush the corn lightly with butter and grill or broil until toasted on all sides. Cut the roasted corn off of their cobs (about 3 cups cut corn), reserving the cobs. Melt the butter in a large, heavy-bottomed soup pot.
Add the corn, the diced vegetables and the seasoning and saute until the vegetables are soft but not browned. Add the chicken stock. Bring to a boil, then reduce to a simmer and add the reserved corn cobs. Cook 40 to 45 minutes, remove the cobs and stir in the grated cheese. Serve immediately.
This recipe yields 8 to 10 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Michael Lomonaco From the TV FOOD NETWORK - (Show # CL-8689) Formatted for MasterCook by Joe Comiskey, aka MR MAD - MAD-SQUAD@...
04-12-1999
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.