*  Exported from  MasterCook  *
 
                        Good Eats Indian Summer Soup
 
 Recipe By     : Good Eats Restaurants via Dallas Morning News 6/5/96
 Serving Size  : 8    Preparation Time :0:45
 Categories    : Cheese                           Chicken & Poultry
                 Soups And Stews                  Mc
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3                    chicken breasts (about 16 ounces) -- boned and skinned
    2      teaspoons     oil
                         salt -- to taste
                         pepper -- freshly ground
    1      medium        onion -- sliced 1/4 thick
    1                    poblano pepper
    2      tablespoons   butter
    3      cloves        garlic -- minced
    2      cups          mushrooms -- sliced
    8      ounces        frozen corn
    1      quart         water
    1      pound         processed American cheese -- cubed
    4      tablespoons   cornstarch
 
 Rinse, pat dry and lightly brush chicken breasts with oil.  Season with salt
 and pepper.  Slice onion into 1/4-inch thick rings, but do not separate
 rings.  Rinse poblano and pat dry.
 Place onion, pepper and chicken over medium coals or grill over medium heat
 10 to 15 minutes or until vegetables are soft and chicken is done (the
 juices  should run clear).  Place pepper in a small paper sack while still
 hot from  the fire and let it cool for 20 minutes.  After cooling, peel away
 skin and  scrape out seeds.  Chop onion, pepper and chicken into bite-size
 pieces.
 Place butter in a large heavy pot over low heat.  Add garlic and mushrooms
 and cook 5 minutes or until softened.  Add chopped chicken, onions, poblano
 pepper, corn and 2 cups water.  Mix and simmer for 5 minutes or until
 softened.  Add cubed cheese and simmer until melted.  Do not allow to boil.
 In a separate bowl, dissolve cornstarch with 1/2 cup water.  Stir dissolved
 cornstarch into remaining 1 1/2 cups of water.  Add to soup, stirring
 constantly, and cook over low heat until thickened.  Makes 8 servings.  
 
 
                    - - - - - - - - - - - - - - - - - -