Too Many Chefs

Sounds and looks great, but you sorta lost me with the frozen corn. Will try with fresh stuff. Thanks

Fresh will certainly work, but I think it's somewhat wasted here. Not a problem when you can get 10 ears for a buck, but when you have to pay $1/ear as you do where I live, the frozen looks pretty good.

hi Barrett,

I have a commercial kitchen to rent!

Hope this gets to you....

Astrid
970 219-8160
Ft Collins, CO 80524

please all :-)

I agree about the frozen corn, especially as we're right in the midst of corn season. Instead, I'll use fresh corn but frozen chiles -- a gift of a package of New Mexico green chiles brought back to New England by one of my cooking group members. I've been waiting to use those chiles for something other than stew, so thanks for the inspiration.

Mmmmmm.

Can I say it again?

Mmmmmmm.

-That- sounds fandamntastic, Barrette.

Last night I made chili that included corn to go with the beans to make a complete protein. And the corn I used was some I bought last fall during the last of the corn glut, roasted on the grill, and then cut off the cob and froze. It was the last bag of it I put up, and it tasted great--smoky-sweet and delicious. It would be a good thing to put in this soup, too.

Nothing like making your own convenience foods.....

Oh, and closer than Baltimore, there is an Indian market in Laurel, on US 1, called Apna Bazaar.

The one on Snowden, if it is the one I am remembering, is pretty good, too. That is the first place I saw curry leaves....and they used to carry Sumeet grinders.

this looks great... will definitely give it a try...

Hi ,
I have absolutely fresh sweet hulled corn at hand and was about to make this soup. But...what is Mexican / Salvadoran crema ? And will a dried red or fresh green chili do instead of poblano pepper??

Hi, I found your site by accident----it's wonderful! I'm an avid cook [probably should have been a chef instead of a nurse] & cooking is my serious hobby. With the abundance of the sweetest corn here in Western New York, I just had to make this sopa with the fresh stuff. Did not use crema [used sour cream], jalepeno pepper & am one of those "don't like cilantro" people, so I skipped that one. I only used the blender for 3/4 of the soup so I could get the texture. WoW-----really delish with a big slice of garlic Tuscan bread to clean up the plate. Next time, I will try to find crema & m-a-y-b-e cut the cayenne to 1/2 tsp.-----too much heat diminishes that sweet/salty/spicy/sophisticated ending a tad. It's definately a keeper though! Thanks Barret!
Jackie in Buffalo

Hi, I found your site by accident----it's wonderful! I'm an avid cook [probably should have been a chef instead of a nurse] & cooking is my serious hobby. With the abundance of the sweetest corn here in Western New York, I just had to make this sopa with the fresh stuff. Did not use crema [used sour cream], jalepeno pepper & am one of those "don't like cilantro" people, so I skipped that one. I only used the blender for 3/4 of the soup so I could get the texture. WoW-----really delish with a big slice of garlic Tuscan bread to clean up the plate. Next time, I will try to find crema & m-a-y-b-e cut the cayenne to 1/2 tsp.-----too much heat diminishes that sweet/salty/spicy/sophisticated ending a tad. It's definately a keeper though! Thanks Barret!
Jackie in Buffalo

Hi, I found your site by accident----it's wonderful! I'm an avid cook [probably should have been a chef instead of a nurse] & cooking is my serious hobby. With the abundance of the sweetest corn here in Western New York, I just had to make this sopa with the fresh stuff. Did not use crema [used sour cream], jalepeno pepper & am one of those "don't like cilantro" people, so I skipped that one. I only used the blender for 3/4 of the soup so I could get the texture. WoW-----really delish with a big slice of garlic Tuscan bread to clean up the plate. Next time, I will try to find crema & m-a-y-b-e cut the cayenne to 1/2 tsp.-----too much heat diminishes that sweet/salty/spicy/sophisticated ending a tad. It's definately a keeper though! Thanks Barret!
Jackie in Buffalo