Recipe - Mexican Corn And Tomato Soup

1 tablespoon Butter
1 lg Green pepper; chopped fine
1 md Onion; chopped
2 lg Tomatoes; peeled and chopped
1 Jalapeno pepper or milder
chili, chopped
4 cup Fresh corn kernals
4 cup Chicken broth or stock
1 cup Sour cream

GARNISH
One half cup Grated cheddar cheese
Tortilla chips

From the files of the DemocratHerald Newspaper.

In a sauce pan, melt butter and saute onions and green peppers for 5
minutes. Add tomatoes and hot peppers, and continue cooking for 3 minutes
more. Set aside. In a blender, combine 2 cups of corn and 1 cup broth and
plend to a puree. Add to saucepan and repeat with remaining corn and 1 cup
broth. Add remaining corn and 1 cup broth. Add remaining stock to saucepan
and bring to a boil. Reduce heat, and cook gently to mix, stirring often.
Remove froml heat; add sour cream. Serve in bowls topped with crumbled
tortilla chip and cheese. Makes six servings.

Posted to BakeryShoppe Digest V1 #192 by bakerb@proaxis.com (Silly Old
Grandpa) on Aug 16, 1997