Chile Corn Soup

4 Servings

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Chile Corn Soup Ingredients

4 c Fresh corn	2 tb Roasted; peeled mild green
1 c Chicken broth	Tortilla chips
2 tb Butter	1 c Monterey jack cheese; grated
2 c Milk	Fresh cilantro for garnish
Salt and pepper

Instructions for Chile Corn Soup

From: arielle@taronga.com (Stephanie da Silva) Date: Mon, 8 Nov 1993 12:57:55 GMT From a pamplet I got from Shepards seeds. Cut corn kernels off the cob; use a sharp knife or scraper. Put the corn and chicken in a food processor and blend just long enough to break up the kernels. Strain the corn and broth mixture into a saucepan, pressing with the back of a wooden spoon to extract as much liquid as possible. Discard the corn kernels. Add buter and simmer slowly 5 minutes, stirring constantly. Add milk, and salt and pepper to taste. Add the chiles and heat for another minute to blend flavours. To serve, place 3 or 4 broken tortilla chips in the bottom of soup bowls. Place a few tablespoons of Jack cheese on top of tortillas. Ladle hot soup over, garnish with cilantro. REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ChickenCuisine: Uncategorized

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