Corn and Green Chile Soup

1. 1

   Remove the kernels from the ears of corn and set aside.

2. 2

   Place the 4 stripped corn cobs in 6 cups water in a large pot.

3. 3

   Bring to a simmer and cook for 15 minutes, then remove.

4. 4

   In a skillet, heat a few glugs of olive oil.

5. 5

   Add the chopped scallions and green chiles and saute.

6. 6

   Add 1/4 cup cornmeal and cook, stirring, about 5 minutes.

7. 7

   Add the scallion-and-chili mixture to broth along with the corn kernels and 2 chopped potatoes.

8. 8

   Cook until soft.

9. 9

   Garnish with crema or sour cream, if you'd like, and the sliced scallions.

* Per serving · 4 servings · Values may vary.

No additional tips available.