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Ingredientes
- 4 x Ears corn on the cob, partially husked Or possibly
- 2 can (11 ounce) kernel corn (no salt), Or possibly
- 1 pkt Frzn corn kernels, thawed
- 3 c. Chicken stock, or possibly canned broth
- 1/2 c. Carrots, minced
- 1/2 c. Celery, minced
- 1/2 c. Onion, minced
- 2 x Cloves roasted garlic, squeezed from skins
- 1 x Serrano chile, seeded & minced
- 1 1/2 x Ancho chiles, cut in half & seeded
- 4 1/2 Tbsp. Lowfat milk
- 3 Tbsp. Fat free lowfat sour cream or possibly plain yogurt
- 2 x Corn tortillas, cut in strips Vegetable Oil, for frying Coarse salt, for sprinkling Grnd ancho chile pepper, for sprinkling (opt)
Direcciones
- Open cans of corn and drain well. When liquid removed, dry with paper towels. If using frzn, thaw and dry with paper towels. Set aside.
- Heat a cast-iron pan over medium-high heat. When warm, add in corn kernels.
- Toast till lightly charred. Place chicken stock, carrots, celery, onion, garlic, and serrano chile in a saucepan. Bring to a boil, then let simmer over medium-low heat for 5 min. Add in the charred kernels to the stock and let simmer 10 min. Plug in a hand blender ( or possibly pour all ingredients into blender) and whiz till pureed, leaving a few pcs so it is a bit chunky. If using blender, puree in blender on highest number till completely smooth. Pour back into saucepan. Add in the ancho cream, garnish with fried corn tortillas and serve.
- To make ancho cream: Place the ancho in a preheated 400 F oven for 45 seconds. Remove and place in a mixing bowl. Add in hot water to cover and let stand 10 min. When the ancho has softened, remove from the water and place in a blender with the lowfat milk. Process till smooth. Pass the mix through a fine strainer. Whisk in the lowfat sour cream.
- To make fried corn tortilla strips: Heat vegetable oil in a 2 quart saucepan and heat till 375 F. When it reaches temperature, place corn tortilla strips in oil, a few at a time, so not to lower temperature. Fry till golden brown. Drain on paper towels. While still warm, sprinkle with coarse salt and some grnd ancho chile (optional).
- To plate: Ladle soup into serving bowls, put another dollop of fat free lowfat sour cream or possibly ancho cream on top. Place tortilla strips on top, towering as high as you can. You can also serve with some bread to clean the bowl with, if desired. Isn't as authentic as the tortilla strips, but it cleans the bowl well so you get all the soup.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 8 servings | |
| Calories 90 | |
| Calories from Fat 15 | 17% |
| Total Fat 1.76g | 2% |
| Saturated Fat 0.71g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 164mg | 7% |
| Potassium 313mg | 9% |
| Total Carbs 17.24g | 5% |
| Dietary Fiber 2.7g | 9% |
| Sugars 3.52g | 2% |
| Protein 3.59g | 6% |
