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Corn and Green Chili Soup The New York Times Magazine, August 26, 2012 Mark Bittman Yield: 4 servings 3 to 4 cups corn cut from 4 to 6 ears Scallions Seeded, chopped green chilies Olive oil ¼ cup cornmeal 2 potatoes, chopped Crema or sour cream (optional) Put 4 stripped cobs in 6 cups of water; simmer 15 minutes. Remove cobs from water and pan from heat. In a separate skillet, sauté chopped scallions in olive oil with seeded, chopped green chilies; add cornmeal and cook, stirring, aobut 5 minutes. Add the scallion-and-chili mixture to broth with corn kernels and 2 chopped potatoes; cook until soft. Garnish with scallions. |
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