Corn Soup With Roasted Poblano Chiles

It is a myth to think that because I'm somebody famous or well-known or because I'm slick or clever, or because I package my little presentation in lingo and terminology that's kind of at the core of contemporary vernacular that somehow this influences people. You know what gets people saved? Not that kind of influence. What gets people saved is a recognition of who Jesus Christ is and an honest evaluation of their condition and the need for the Savior. What we need is not more people trying to influence society. We need more people preaching the gospel. It's confrontation, not influence.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy	California	California, Corn, Luncheon, Mexican and, Vegetables	4	Servings

INGREDIENTS

6		Ears corn
1/4	c	Butter
		Salt and pepper
3	c	Water
1/2	c	Whipping cream
2		Roasted poblano chiles
		peeled and minced

INSTRUCTIONS

With sharp knife, remove corn kernels from cobs. Melt butter in
heavy-bottomed pot. Add corn and season to taste with salt and  pepper.
Toss corn in butter over medium heat.  After a few minutes, add water
and cook over low heat, stirring  occasionally so corn does not stick
to bottom. After 15 minutes,  remove from heat and cool slightly. Pour
into blender and blend until  smooth. Press through medium-fine sieve
to smooth texture. Add cream  to correct consistency. Adjust seasonings
to taste. Heat until just  hot. Garnish with poblano chiles. Makes 4
servings.  Cooks Note: "There's an incredible smoky taste in this soup
from the  roasted poblano chiles. It comes from Alice Waters' "Chez
Panisse Menu  Cookbook"  (Random House: 1982), and it was one of the
favorites with the  tasters in The Times Test Kitchen". From article
"Corn, The American  Grain," Los Angeles Times, Food Section, July 1,
1993. Formatted to  MasterCook by TSL on 6/26/96. Posted to Lu 2/98.
Recipe by: Alice Waters, Chez Panisse Menu Cookbook, 1982  Posted to
recipelu-digest by Badams <adamsfmle@sprintmail.com> on Feb  16, 1998

A Message from our Provider:

“God loves everyone, but probably prefers ‘fruits of the spirit\” over \”religious nuts!\””

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 235 Calories From Fat: 198 Total Fat: 22.5g Cholesterol: 71.3mg Sodium: 18.9mg Potassium: 27.7mg Carbohydrates: 8.1g Fiber: <1g Sugar: <1g Protein: <1g