Austin Grill corn soup from Vegetables Unleashed: A Cookbook (page 130) by José Andrés and Matt Goulding

Where’s the full recipe - why can I only see the ingredients?

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Notes about this recipe

  • Mlr5 on July 11, 2021

    With the one cup of milk it started out as a nice chowder, but definitely thickened up as it sat. Didn’t have poblanos so just used some minced red peppers and chili powder to add some flavor and spice and it was good that way.

  • Yildiz100 on July 11, 2019

    Even with the optional extra 1/4 milk this is thicker and chunkier than anything I could call "soup". However, with a little extra cheese and tortilla chips for dipping (one of his serving suggestions) this is an excellent dip.

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