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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Based on a recipe from The Whole Chile Pepper magazine, Fall 1988 issue. The article’s author, Nancy Gerlach, says, “This soup, which combines two native Southwestern ingredients, chile and corn, is easy to prepare and can also be made in a crock pot.” Ingredients:
6 green chilies, skinned, seeds removed, chopped or 2 (4 ounce) cans green chilies, chopped |
3 cups chicken broth |
1 potato, peeled and diced |
1 medium onion, chopped |
2 cups corn, whole kernel or 2 cups cream-style corn |
1 cup monterey jack cheese or 1 cup cheddar cheese, grated |
1 cup heavy cream |
Directions:
1. In a large pot over low heat, combine all ingredients except cheese and cream.
2. Cook until potatoes are tender.
3. Add cheese and cream, and heat until cheese melts.
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