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    Corn: Chile Corn Soup


    Source of Recipe


    Nora

    List of Ingredients





    4 cup Fresh corn
    1 cup Chicken broth
    2 tbl Butter
    2 cup Milk
    Salt and pepper
    2 tbl Roasted, peeled mild green chiles, diced (poblano or anaheim)
    Tortilla chips
    1 cup Monterey jack cheese, grated
    Fresh cilantro for garnish

    Recipe



    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.

 

 

 

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