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 Archive,
http://www.erols.com/hosey.