CORN AND GREEN CHILE SOUP
Provided by Mark Bittman
Categories weekday, soups and stews, appetizer, side dish
Time 50m
Number Of Ingredients 7
Steps:
- Remove the kernels from the ears of corn and set aside.
- Place the 4 stripped corn cobs in 6 cups water in a large pot. Bring to a simmer and cook for 15 minutes, then remove.
- In a skillet, heat a few glugs of olive oil. Add the chopped scallions and green chiles and sauté. Add 1/4 cup cornmeal and cook, stirring, about 5 minutes.
- Add the scallion-and-chili mixture to broth along with the corn kernels and 2 chopped potatoes. Cook until soft. Garnish with crema or sour cream, if you'd like, and the sliced scallions.
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