| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Soups &, Stews |
4 |
Servings |
INGREDIENTS
| 3 |
|
Ears corn |
| 1 |
|
Red bell pepper |
| 1 |
|
Poblano chili |
| 1 |
|
Leek |
| 2 |
tb |
Butter |
| 1 |
|
Onion; minced |
| 2 |
|
Cloves garlic; minced |
| 1 |
ts |
Dried thyme leaves |
| 1 |
ts |
Salt |
| 2 |
cn |
(14 1/2 ounce) vegetable broth |
| 1 |
c |
Half and half |
INSTRUCTIONS
Remove husks from corn and place whole ears in hot skillet. Toast over high
heat until about 1/3 of kernels are charred black. When cool enough to
handle, cut kernels off cob. Set aside.
Roast pepper and chili over gas flame or under broiler until charred. Put
into paper or plastic bag until cook enough to handle, then peel, seed and
chop. Set aside.
Discard dark green part of leek and chop white and pale green part.
Melt butter in large soup pot. Add leek, onion and garlic and cook about 5
minutes. Add corn, pepper, chili, thyme and salt. Cook over medium heat 15
minutes, stirring often. Add vegetable broth and half and half and cook 15
minutes longer. Correct seasonings and serve.
Recipe by: Los Angeles Times, 07 December 1995.
Posted to recipelu-digest Volume 01 Number 506 by James and Susan Kirkland
<kirkland@gj.net> on Jan 12, 1998
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