Recipe - Good Eats Indian Summer Soup

3 Chicken breasts (about 16
ounces); boned and skinned
2 teaspoon Oil
Salt; to taste
Pepper; freshly ground
1 md Onion; cut or sliced up 1/4" thick
1 Poblano pepper
2 tablespoon Butter
3 Cloves garlic; minced
2 cup Mushrooms; cut or sliced up
8 ounce Frozen corn
1 qt Water
1 pound Processed American cheese;
cubed
4 tablespoon Cornstarch

Rinse, pat dry and lightly brush chicken breasts with oil. Season with
salt and pepper. Slice onion into 1/4inch thick rings, but do not separate
rings. Rinse poblano and pat dry.

Place onion, pepper and chicken over medium coals or grill over medium heat
10 to 15 minutes or until vegetables are soft and chicken is done (the
juices should run clear). Place pepper in a small paper sack while still
hot from the fire and let it cool for 20 minutes. After cooling, peel away
skin and scrape out seeds. Chop onion, pepper and chicken into bitesize
pieces.

Place butter in a large heavy pot over low heat. Add garlic and mushrooms
and cook 5 minutes or until softened. Add chopped chicken, onions, poblano
pepper, corn and 2 cups water. Mix and simmer for 5 minutes or until
softened. Add cubed cheese and simmer until melted. Do not allow to boil.

In a separate bowl, dissolve cornstarch with One half cup water. Stir dissolved
cornstarch into remaining 1 One half cups of water. Add to soup, stirring
constantly, and cook over low heat until thickened. Makes 8 servings.
Posted to MCRecipe Digest V1 #205

Date: 18 Aug 96 13:52:38 EDT

From: Paul & Terri Law 103366.1520@CompuServe.COM