Corn soup two ways from Big Small Plates (page 172) by Cindy Pawlcyn and Erasto Jacinto and Pablo Jacinto

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Notes about this recipe

  • stockholm28 on August 25, 2013

    I only made it one-way with the double-basil tomato topping. With the tomato garnish, this is an extremely simple recipe and can easily be made in under 30 minutes. Since I didn't have a pasilla pepper, I ended up using a poblano pepper in the soup. The soup was good although it was really the tomato and basil garnish that dominated rather than the corn and chile. While I liked it, I'm not sure I'd make it again as I'd be just as happy with some fresh corn and sliced tomatoes and basil.

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