| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Mexican | 1 | Servings | |
INGREDIENTS
| 1 | T | Butter |
| 1 | Green pepper, chopped fine | |
| 1 | Onion, chopped | |
| 2 | Tomatoes, peeled and chopped | |
| 1 | Jalapeno pepper or milder | |
| chili chopped | ||
| 4 | c | Fresh corn kernals |
| 4 | c | Chicken broth or stock |
| 1 | c | Sour cream |
| 1/2 | c | Grated cheddar cheese |
| Tortilla chips |
INSTRUCTIONS
From the files of the Democrat-Herald Newspaper. In a sauce pan, melt butter and saute onions and green peppers for 5 minutes. Add tomatoes and hot peppers, and continue cooking for 3 minutes more. Set aside. In a blender, combine 2 cups of corn and 1 cup broth and plend to a puree. Add to saucepan and repeat with remaining corn and 1 cup broth. Add remaining corn and 1 cup broth. Add remaining stock to saucepan and bring to a boil. Reduce heat, and cook gently to mix, stirring often. Remove froml heat; add sour cream. Serve in bowls topped with crumbled tortilla chip and cheese. Makes six servings. Posted to Bakery-Shoppe Digest V1 #192 by bakerb@proaxis.com (Silly Old Grandpa) on Aug 16, 1997
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