Corn soup with Lima Beans and Chilies
Source of Recipe
newspaper
Recipe Introduction
Spicy, creamy and rich with corn flavor. If you like cilantro, you might include a swirl of cilantro butter just before serving. corn bread & avacado slices make good accompaniments.
List of Ingredients
4 scallions, chopped
2 garlic cloves, minced
2 tablespoons butter
2 10-oz. pkgs. frozen corn kernels
4 new potatoes, diced
2 quarts homemade or low-sodium canned chicken broth
1 tablespoon freshly ground black pepper
1 10-oz. pkg. frozen baby lima beans
salt & pepper to taste
1 red bell pepper, diced
2 green jalapeno peppers, sliced in very thin slivers
Fresh cilantro for garnish
Recipe
In a large saucepan, saute the scallions & garlic in the butter over low heat for 2 to 3 minutes. Add the corn, potatoes & broth; simmer, covered, for 15 minutes. Remove from heat & puree in a blender until smooth.
Returnto the pan and add pepper and lima beans; simmer 5 minutes. Remove from heat & salt to taste. Garnish with jalapenos &I cilantro leaves. Serve hot or cold.
Makes 8 servings.
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