| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 1 |
lg |
Green pepper; chopped fine |
| 1 |
md |
Onion; chopped |
| 2 |
lg |
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
GARNISH
>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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