Mexacali Corn Soup Recipe

1 poblano pepper

1 tablespoon olive oil

1 medium onion -- chopped

1 potato -- peeled and chopped

2 1/2 cups warm water

14 1/2 ounces low-sodium fat-free chicken broth -- or vegetable

broth 1/2 teaspoon salt

3 cups corn kernels -- preferably fresh

6 ounces soft tofu

1) Preheat oven to 450 degrees F. Roast pepper on oven rack for 15 minutes or until skin blisters. Wrap pepper in a paper towel or put in a paper bag and set aside for 10 minutes.

2) Meanwhile, heat the oil in a large saucepan. Add the onion and potato; saute for 5 minutes. Add the water, broth, and salt; cover and simmer for 15 minutes. Add the corn and simmer, uncovered, for 10 minutes.

3) Peel the skin from the pepper and discard; place the flesh in a food processor or blender. Add the corn mixture and tofu; process or blend until pureed. Strain soup, if desired. Garnish with remaining kernels of corn. Serve hot or chilled.

Notes: From October, 1998 issue of Country Living's "Healthy Living", page 115.

Typos by K. Hudson Lipin, 09/05/98