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La Belle Cuisine - More Soup Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Puerto Rican Corn Soup

“A first-rate soup is better than a second-rate painting.”
~ Abraham Maslow

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Tuesday, September 26, 2000

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Corn Rows
Gary Ernest Smith
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Puerto Rican Corn Soup

At first we were hesitant to include this soup on the site, as there was no documentation as to its origin. And we can't promise you how authentically
Puerto Rican the recipe is. What we can tell you though, is that it's delicious.
Hope you like it!

1 tablespoon olive oil
2 ounces serrano ham, cut into 1/4-inch pieces
1 small Spanish onion, finely chopped
1 clove garlic
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 poblano pepper, seeded, cut into 1/4-inch dice
3 cups chicken stock
10 tomatillos, husks removed, cut into 1/2-inch pieces
4 medium tomatoes, seeded, diced
3 cups fresh corn kernels
1/2 cup loosely packed cilantro leaves, chopped

1. Heat olive oil in a large saucepan over medium heat. Add ham and cook, stirring, until golden brown, about 5 minutes. Add onions and garlic and
cook until onions are translucent, 5 minutes more. Add red pepper flakes, salt, black pepper, and poblano pepper; cook until aromatic, about 3
minutes more. Add chicken stock and bring to a boil. Reduce heat and let simmer until broth is very flavorful, about 25 minutes.
2. Stir in tomatillos, tomatoes and corn and cook until vegetables are just tender, about 5 minutes. Add cilantro and serve immediately.
 

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