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Print this Recipe    Chile Corn

Chile Corn Soup

4 cups fresh corn
1 cup chicken broth
2 tablespoons butter
2 cups milk
salt and pepper
2 tablespoons roasted, peeled mild green chiles, diced (Poblano or Anaheim)
tortilla chips
1 cup Monterey Jack cheese, grated
fresh cilantro for garnish

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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