| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Mexican | 1 | Servings | |
INGREDIENTS
| 3 1/2 | c | Fresh corn, cut and scraped form the cob (about 8 to 12 ears) |
| 3/4 | c | Water |
| 1/4 | c | Butter |
| 2 | c | Milk |
| Salt to taste | ||
| 2 | tb | Canned milk green chillies cut into cubes |
| 1 | c | Cubed choose such as Monterey Jack, Muenster or Fontina |
| Granulated sugar (optional) | ||
| 6 | tb | (or more) deep fried tortilla squares (recipe to follow) |
INSTRUCTIONS
Here are a couple from the New York Times International Cookbook. Use a knife or corn scraper to cut off the kernels. After cutting scrape the cobs for the remaining "milk". Place the kernels "milk" and water in a the container of an electric blender. Blend briefly to break up the kernels but do not overblend. Put the blended mixture through a fine sieve, pressing to extract as much liquid as possible. Pour the mixture into a saucepan and add the butter. Simmer slowly 5 minutes, stirring well because the corn tends to stick.. Add the milk and salt to taste. Bring to a boil adn add the green chilies. When ready to serve, add the cheese and sugar adn when the cheese is melted and the soup is piiing hot, serve immediately in soup cups. Garnish each serving with deep-fried tortilla squares. Squres: Stack 6 or 8 tortillas on a flat surface and use a sharp knife to cut them into cubes about 1/2 an inch square. Drop the cubes into hot fat and cook, stirring with a wooden spoon, until crisp and golden. Posted to TNT - Prodigy's Recipe Exchange Newsletter by [email protected] (DEBORAH EPSTEIN) on Mar 24, 1997
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