| 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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