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Name: Marios Chiquita Corn Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: Mexican
Ingredients: (divided; 3 3/4 c Whipping cream; ds Fresh ground pepper; 1/2 c Whole Milk; 1 Poblano pepper; Salt to taste; 3 tb Olive oil (divided; Use); 4 c Fresh or frozen corn kernels; 2 Corn tortillas; Use); 1/2 c Grated Monterey Jack cheese

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INGREDIENTS

(divided
3 3/4 c Whipping cream
ds Fresh ground pepper
1/2 c Whole Milk
1 Poblano pepper
Salt to taste
3 tb Olive oil (divided
Use)
4 c Fresh or frozen corn kernels
2 Corn tortillas
Use)
1/2 c Grated Monterey Jack cheese

Servings

INSTRUCTIONS

Heat a heavy skillet over medium heat until pan is hot. Place poblano pepper in skillet and cook on all sides until blistered and blackened. Remove from pan and place in plastic bag. Seal end and allow pepper to steam and cool, about 20 minutes. Wearing rubber gloves, remove charred pepper from bag and peel away the blistered outer skin; discard. Cut away top. Slice the pepper lengthwise and scrape away seeds. Chop remaining pepper and set aside. Cut tortillas into bite-size pieces. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add tortilla pieces and cook until brown on both sides. Drain on paper towels. Set aside. Place 3 cups corn kernels in blender and process until smooth. Heat 2 tablespoons olive oil in large heavy pan over medium-low heat. Add remaining 1 cup corn and cook 1 minute, stirring often. Add pureed corn and continue, to cook 5 minutes, stirring constantly. Add whipping cream, milk and salt to corn mixture, stirring gently; heat 10 to 15 minutes (do not boil). Garnish each serving with equal amounts of crispy tortilla pieces, Monterey Jack cheese, diced poblano pepper and black pepper. Serve immediately. Makes 6 servings. Per serving: Calories 705 Fat 63g Cholesterol 32 mg Sodium 704 mg Percent calories From fat 78% Dallas Morning News 8/14/96 Typos by Bobbie Beers Posted to MM-Recipes Digest V4 #032 by BobbieB1@aol.com on Jan 31, 1997.

NOTES

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Marios Chiquita Corn Soup

(divided
3 3/4 c Whipping cream
 ds Fresh ground pepper
1/2 c Whole Milk
1 Poblano pepper
 Salt to taste
3 tb Olive oil (divided
 Use)
4 c Fresh or frozen corn kernels
2 Corn tortillas
 Use)
1/2 c Grated Monterey Jack cheese

Heat a heavy skillet over medium heat until pan is hot. Place poblano  pepper in skillet and cook on all sides until blistered and blackened.    Remove from pan and place in plastic bag. Seal end and allow pepper to  steam and cool, about 20 minutes. Wearing rubber gloves, remove charred  pepper from bag and peel away the blistered outer skin; discard. Cut away  top. Slice the pepper lengthwise and scrape away seeds. Chop remaining  pepper and set aside.    Cut tortillas into bite-size pieces. Heat 1 tablespoon olive oil in a  skillet over medium-high heat. Add tortilla pieces and cook until brown on  both sides. Drain on paper towels. Set aside.    Place 3 cups corn kernels in blender and process until smooth. Heat 2  tablespoons olive oil in large heavy pan over medium-low heat. Add  remaining 1 cup corn and cook 1 minute, stirring often. Add pureed corn and  continue, to cook 5 minutes, stirring constantly.    Add whipping cream, milk and salt to corn mixture, stirring gently; heat 10  to 15 minutes (do not boil).    Garnish each serving with equal amounts of crispy tortilla pieces, Monterey  Jack cheese, diced poblano pepper and black pepper. Serve immediately.  Makes 6 servings.    Per serving: Calories 705 Fat 63g Cholesterol 32 mg Sodium 704 mg Percent  calories From fat 78%    Dallas Morning News 8/14/96 Typos by Bobbie Beers  Posted to MM-Recipes Digest V4 #032 by BobbieB1@aol.com on Jan 31, 1997.

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Nutrition

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Serving Size: 1 Serving (333g)
Recipe Makes: 4 Servings

Calories: 599
Calories from Fat: 275 (46%)

Amt Per Serving		% DV

	Total Fat 30.5g	41 %
	Saturated Fat 16.9g	85 %
	Monounsaturated Fat 8.7g
	Polyunsanturated Fat 3.1g
Cholesterol 92.5mg		28 %
Sodium 217.4mg		7 %
Potassium 674.8mg		18 %
Total Carbohydrate 73.5g		22 %
	Dietary Fiber 10.1g	41 %
	Sugars, other 63.4g
Protein 15.8g		23 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 599

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