| 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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