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Soups Recipes Chowders
Soups Recipes Chowders
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| Servings: | 6 |
| Author Notes: |
As this stylish and beautifully produced book is about Mexican art almost as much as it is about Mexican cuisine, you may be tempted to leave it on your living room coffee table. After all it’s filled with glorious full color photos of the famous art collection from the equally famous Austin, Texas restaurant. I say you “might” be tempted, because in between the photos of the intriguing artwork are photos of the finished recipes, which are sure to elicit serious cravings, which in turn will cause the book to regularly commute between living room and kitchen. Recipe Note from Tom Gilliland and Miguel Ravago: Corn is the very foundation of Mexican culture and cuisine. This wonderful soup is adapted from a recipe presented by Diana Kennedy in her influential first cookbook, Cuisines of Mexico.<ADD AMAZON LINK> As the original menu consultant for Fonda San Miguel, she shared many of her authentic, well researched recipes with Miguel. Corn Soup was one of the first breakout dishes to create a following within the restaurant, and it has maintained its popularity. It is even copied now at other restaurants in Austin. At the height of the summer, this soup is marvelous, made with corn cut off the cob. The second choice is frozen corn. Never use canned corn. |
| Ingredients: |
4 cups fresh corn kernels, cut and scraped from 5 or 6 ears of corn OR 2 packages (10 ounce each) frozen corn kernels, thawed
4 1/2 cups milk 1/4 cup butter, softened 1 teaspoon sea salt 2 poblano chiles, roasted, peeled, seeded, and diced 6 tablespoons shredded Monterey jack cheese 6 corn tortillas, cut into thin strips and fried crisp |
| Instructions: |
Combine corn and 1 cup of the milk in a blender. Puree at high speed until smooth; set aside. In a heavy, 3 quart, nonreactive stock pot, heat the butter over medium heat until melted and bubbly. Add the corn , puree and cook over medium heat for about 5 minutes, stirring constantly. Add the remaining 3 1/2 cups milk and the salt; bring mixture to a boil. Reduce heat to low and simmer for about 15 minutes, stirring to avoid stocking. In each of 6 warm sop bowls, put 1 tablespoon each of the diced chiles and shredded cheese. Ladle the hot soup into the bowls and garnish with a few tortilla strips. |
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