SOUTHWEST CORN SOUP WITH ROASTED CHEESE CHIPS

Photo and Recipe straight from Hot off the Garlic Press

We tried this soup this weekend and really loved it!

3 fresh cobs of corn
1 chicken breast
3 green onions
1 red pepper
2 cloves garlic
3 T. Semolina Flour
1 cup chicken stock
1/2 cup half & half
1/4 cup cilantro
1 avocado, cut into small chunks
chips
cheese

Roast the chicken in a little olive oil and salt in a hot oven.

Meanwhile shuck the corn and then slice the corn from the husks. Cut the pepper / capsicum and green onions into a few pieces. Place all into a food processor. Add the garlic and flour. Blend altogether for a minute or two, until ground to a nice paste.

Pour into a saucepan and add the stock and cream. Bring to a boil and simmer for 10-20 minutes.

At some point the chicken should have been done. Cut or shred it and add it to the soup at any point. Add the cilantro / coriander.

In the mean time, lay some corn chips out onto a cookie sheet. Top with cheese {I used white cheddar -because all of the cheddar is white here in case you are wondering why I always use it, and mozzarella} and broil in the oven until toasted and melted -being careful not to burn.

Place some chips in the bottom of the bowls. Top with soup and avocado and a few more chips and serve, garnished with more cilantro.