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Mexacali Corn Soup Recipe

Mexacali Corn Soup recipe and other healthy recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Mexacali Corn Soup recipe  PDF



1 poblano pepper
1 tablespoon olive oil
1 medium onion chopped
1 potato peeled and chopped
2 1/2 cups warm water
14 1/2 ounces low sodium fat free chicken broth or vegetable
broth 1/2 teaspoon salt
3 cups corn kernels preferably fresh
6 ounces soft tofu

1) Preheat oven to 450 degrees F. Roast pepper on oven rack for 15 minutes or until skin blisters. Wrap pepper in a paper towel or put in a paper bag and set aside for 10 minutes.
2) Meanwhile, heat the oil in a large saucepan. Add the onion and potato saute for 5 minutes. Add the water, broth, and salt cover and simmer for 15 minutes. Add the corn and simmer, uncovered, for 10 minutes.
3) Peel the skin from the pepper and discard place the flesh in a food processor or blender. Add the corn mi ture and tofu process or blend until pureed. Strain soup, if desired. Garnish with remaining kernels of corn. Serve hot or chilled.
Notes: From October, 1998 issue of Country Living's Healthy Living , page 115.
Typos by K. Hudson Lipin, 09/05/98

Mexacali Corn Soup recipe and other healthy recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
173 people have voted
Last Reviewed on 2018-12-19



Wednesday, Dec 19 2018 Download & Print Mexacali Corn Soup recipe  PDF   Healthy recipes RSS   Thumsb up

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