Tags: corn soup
Published : 2 months, 4 weeks ago (Thu, 04 Sep 2008 06:13:45 PDT)
Searched: soup
http://yackelsyummies.livejournal.com/9675.html 0 links
Related posts
Well the weather is finally cooling off here in Spokane, and we have been able to return to our kitchen earlier than expected. I like to grill, but frankly I am tired of trying to figure out how to cook everything on the grill. Nothing goes better with a nice cool early fall day than a great bowl of soup. This soup recipe takes advantage of the great corn on the cob you can but this time of year and adds a great southwestern twist to make a delicious, full flavored soup. Do not short cut this recipe by not making the Pico de Gallo. Float you homemade corn strips on top of your soup and serve up a nice helping of the tomato and avocado mixture and you will be amazed by the result.
Servings: 6
Source: Taste of Home: Healthy Cooking August/September 2008
3 Corn Tortilla, cut into 1" Strips 4 Medium Ears of Corn, husks removed 1/2 Teaspoon Canola Oil 1/2 Teaspoon Salt 1/2 Teaspoon Pepper 1/2 Teaspoon Paprika 1 Strip Bacon, minced 6 Cloves Garlic 1/4 Cup All-purpose Flour 3 Cups Reduced Sodium Chicken Broth 1 Cup Fat Free Milk 1 4 Ounce Can Green Chilies 1 Teaspoon Ground Cumn 1 Teaspoon Dried Oregano 1/2 Cup Fresh Cilantro, minced Pico De Gallo 2 Plum Tomatoes, chopped 1 Medium Ripe Avocado, peeled and chopped 1 Small Serrano Pepper, seedeed and choped 1. Place tortilla strips on a baking sheet coated with cooking spray; bake at 350° for 8-10 minutes or until crisp. 2. Coat grill rack with cooking spray before starting the grill. Rub corn with oil; sprinkle with seasonings. Grill, covered, over medium heat for 10-12 minutes or until tender, turning frequently. Cool slightly; cut corn from cobs and set aside. 3. In a saucepan, saute onion, bacon and garlic for 5 minutes. Stir in flour until blended; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add corn, milk, chilies, cumin and oregano; heat through. Remove from heat; stir in cilantro and lime juice. 4. Combine pico de gallo ingredients. Serve with soup and tortilla strips. Yield: 6 servings. |
