Title: Waterloo Ice House Mexican Corn Soup
Categories: Soup Stew
Yield: 4 Servings

1		Serrano peppers; (up to 2)
1	c	Onion; diced
1		Poblano peppers
1/4	ts	Cumin
1/4	ts	Oregano
2		Plum tomatoes
2	tb	Margarine
2	c	Half and half
2	c	Canned creamed corn
6	oz	Monterey jack cheese; grated, (up to 8)
		Tortilla chips

Remove and discard the stems from the serrano peppers and the poblano pepper. Finely dice the serrano pepper. Remove the seeds from the poblano pepper before slicing it into 1/2-inch strips. Dice the onion. Melt the margarine in a soup pot and saute the pepper, onion and spices until soft. Reduce the heat and simmer, while chopping tomatoes into chunks. Add tomatoes to the pepper mixture. Simmer 3 minutes; set aside.

In a large soup pot combine the half and half with the corn soup mix. Mix well before adding the creamed corn. Heat without boiling to combine flavors. Place grated cheese in bottom of each cut before filling with soup to withing 1/2 inch of top. Place tortilla chips on top of soup. Serve immediately. Makes 1 quart.

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Waterloo Ice House Restaurant

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