Chile corn soup
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Chile corn soup
  Corn    Chiles    Soups  
Last updated 6/12/2012 1:14:21 AM. Recipe ID 43197. Report a problem with this recipe.
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      Title: Chile corn soup
 Categories: Soup
      Yield: 4 Servings
 
      4 c  Fresh corn
      1 c  Chicken broth
      2 tb Butter
      2 c  Milk
           Salt and pepper
      2 tb Roasted; peeled mild green
           -chiles; diced (poblano or
           -anaheim)
           Tortilla chips
      1 c  Monterey jack cheese; grated
           Fresh cilantro for garnish
 
  From: arielle@taronga.com (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.
  
  REC.FOOD.RECIPES ARCHIVES
  
  /MISC
  
  From rec.food.cooking archives.  Downloaded from Glen's MM Recipe




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Recipe ID 43197 (Apr 03, 2005)

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