| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Mexican |
Mexico, Soups & ste |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Unsalted butter |
| 1 |
tb |
Peanut oil |
| 1 |
md |
Onion; finely chopped |
| 2 |
c |
Corn kernels |
| 1 |
c |
1% low-fat milk |
| 2/3 |
c |
Nonfat dry milk powder |
| 2 |
c |
Water |
| 1/2 |
lb |
Russet potatoes; peeled, cut into 1" pieces |
| 1/4 |
ts |
Salt |
| 2 |
md |
Poblano peppers; roasted and stemmed and peeled, diced 1/4" |
| 1/4 |
c |
Fresh cilantro leaves |
| 1 |
|
Lime; wedges |
INSTRUCTIONS
MAKES 6 APPETIZER PORTIONS. Use a mild chile pepper.
Heat butter and oil in a large pot until butter melts; stir to blend the
oil. Stir in the onion and 1-1/2 cups of the corn and saute over medium
heat for 5 minutes, or until the onion is soft. Add the milk, water,
potato, and salt to the pot. Bring to a boil, reduce the heat, and simmer
briskly -- skim the foam. When the potato mashes easily when pressed, about
15 minutes, remove from the heat and cool completely.
May be made ahead to this point.
Puree the mixture. Return the puree to the pot and stir in the chili pepper
and remaining 1/2 cup of corn kernels. Bring to a boil again and simmer for
5 minutes, until the kernels are tender. Sprinkle the cilantro over the top
and serve right away, accompanied by the lime wedges.
As written: PER SERVING: 166.4 cals, 5.3 g fat (26.7% cff)
(1995) ISBN 0-8118-0475-5 Chronicle Books, San Fran.
Variation: Omit oil and use 3 tablespoon butter; half regular milk and half
water; both of these were suggested by the original.
Try it with other creamy potatoes.
Recipe by: Vegetarian Table: Mexico / Victoria Wise
Posted to Digest eat-lf.v097.n296 by KitPATh <phannema@wizard.ucr.edu> on
Nov 21, 1997
A Message from our Provider:
“Life: the time God gives you to determine how you spend eternity”