| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Cklive16 |
8 |
servings |
INGREDIENTS
| 6 |
|
Fresh sweet corn ears |
|
|
Melted butter; for brushing corn |
| 2 |
tb |
Unsalted butter |
| 1 |
c |
Peeled; diced onion |
| 2 |
|
Celery stalks; diced |
| 1 |
|
Leek; split, cleaned, |
|
|
And diced |
| 1 |
lg |
Sweet red pepper; diced |
| 2 |
ts |
Ground cumin |
| 1 |
ts |
Ground coriander |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Cayenne pepper |
| 2 |
qt |
Chicken stock |
| 8 |
oz |
White or yellow cheddar cheese; grated |
|
|
(preferable extra-sharp cheese) |
INSTRUCTIONS
Brush the corn lightly with butter and grill or broil until toasted on all
sides. Cut the roasted corn off of their cobs (about 3 cups cut corn),
reserving the cobs. Melt the butter in a large, heavy-bottomed soup pot.
Add the corn, the diced vegetables and the seasoning and saute until the
vegetables are soft but not browned. Add the chicken stock. Bring to a
boil, then reduce to a simmer and add the reserved corn cobs. Cook 40 to 45
minutes, remove the cobs and stir in the grated cheese. Serve immediately.
This recipe yields 8 to 10 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Michael
Lomonaco From the TV FOOD NETWORK - (Show # CL-8689)
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
MAD-SQUAD@prodigy.net
04-12-1999
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
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