Another soup recipe for the weekend and this beautiful cooler weather. This came from Southern Living's All-Time Favorite Soups and Stews. It is very good and really easy to make.
Tortilla-Corn Chowder
5 cups ready-to-serve chicken broth
1 large onion, chopped
2 cloves garlic, minced
6 large ears fresh corn (2 small bags frozen corn)
4 (6-inch) corn tortillas, coarsely chopped
1 (4.5 ounce) can chopped green chiles, undrained
½ cup sour cream
2 to 3 tablespoons chopped fresh cilantro
¼ teaspoon salt
¼ teaspoon pepper
Garnishes: crushed tortilla chips, sour cream, fresh cilantro springs
1. Combine first 3 ingredients in a Dutch oven.
2. Cut corn from cobs, scraping cobs well to remove all milk; add corn or frozen corn to Dutch oven.
3. Stir in tortilla pieces. Cover and simmer over medium-love heat 1 hour and 15 minutes, stirring occasionally. Remove from heat.
4. Stir in green chilies and next 4 ingredients: cook until heated.
5. Spoon into individual soup bowls. Garnish, if desired with tortilla chips, sour cream and cilantro.
Yields: 2 quarts.
If freezing: leave out sour cream and cilantro. Add these right before serving.
Shopping list: 40 oz. Chicken broth
1 large onion
2 cloves garlic
6 ears corn or 2 small bags frozen corn
4.5 oz can green chilies
4 oz. sour cream
fresh cilantro
Taken from: Southern Living All-Time Favorite Soup & Stew Recipes, Jean Wickstrom Liles, editor, Oxmoor House, l996.
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