| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soup | 4 | Servings | |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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