Waterloo ice house mexican corn soup

 
                    Waterloo Ice House Mexican Corn Soup
 
 Recipe By     : Waterloo Ice House Restaurant
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups And Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    to 2 serrano peppers
    1      cup           onion -- diced
    1                    poblano peppers
      1/4  teaspoon      cumin
      1/4  teaspoon      oregano
    2                    plum tomatoes
    2      tablespoons   margarine
    2      cups          half and half
    2      cups          canned creamed corn
    6                    to 8 ounces Monterey Jack Cheese -- grated
                         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.
 
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