Recipe - Heavenly Corn Soup (Corrected)

2 tablespoon Butter
3 Garlic cloves; minced
One half cup Chopped sweet white onion;
like Vidalia or Maui
8 Ears of fresh corn; grated
(about 3 One half cups)
2 One half cup Milk
One fourth cup Cream
1 One half teaspoon Salt
Minced cilantro and minced
tomato for garnish
(optional)
Red Pepper Garnish
(optional)
1 Red bell pepper; roasted
1 Red jalapeno; stemmed and
seeded (see note)
1 Garlic clove
1 pn Salt
1 teaspoon Water Cilantro Cream Garnish
(optional) (up to 2)
One half cup Cilantro leaves
1 Garlic clove
One half cup Sour cream
1 pn Salt

INSTRUCTIONS: Melt the butter in a heavy 3 quart pot. Add the garlic and
onion and gently cook until softened, about 5 minutes. Do not brown. Stir
in the grated corn, any corn juices from the bottom of the bowl, and the
milk. Simmer very gently, stirring frequently, for 15 minutes. Add the
cream and salt.

Garnish with cilantro and tomato. Or drizzle with the Red Pepper Puree
and/or Cilantro Cream for a special occasion. (Place the purees in plastic
squeeze bottles for easy drizzling.)

Red Pepper Puree: Roast the bell pepper over a gas burner until blackened.
Place in a small paper bag, twist shut and let steam for 10 minutes. Remove
the pepper and scrape off the blackened skin. Core and seed the pepper.
Puree in a blender with the jalapeno, garlic, salt and water. Cilantro
Cream: Combine the cilantro, garlic, sour cream and salt in a blender and
puree.

Serves 6. Note: Or use a Mancini brand fireroasted red jalapeno. (This
product is sold in 12 ounce jars.)

PER SERVING: 265 calories, 8 g protein, 26 g carbohydrate, 16 g fat (9 g
saturated), 46 mg cholesterol, 614 mg sodium, 5 g fiber.

Posted to CHILEHEADS DIGEST V4 #124 by Bob Batson bob@sky.net on Sep 15,
1997