Good Eats Indian Summer Soup

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 3 boneless skinless chicken breasts (about 16 ounces)
• 2 teaspoons oil
• 1 medium onion, sliced 1/4 inch thick
• 1 poblano pepper
• 2 tablespoons butter
• 3 cloves garlic, minced
• 2 cups mushrooms, sliced
• 8 ounces frozen whole kernel corn
• 1 quart water
• 1 lb process american cheese, cut into cubes
• 4 tablespoons cornstarch
• salt & freshly ground black pepper

Recipe

• 1 rinse the chicken breasts, pat dry, and brush with oil.
• 2 season with salt and pepper.
• 3 slice onion into rings 1/4 inch thick, but don't separate the rings.
• 4 rinse the poblano pepper and pat dry.
• 5 grill the onion, pepper and chicken over medium heat for 10 to 15 minutes, or until the vegetables are soft and chicken is cooked through.
• 6 place the pepper in a small paper sack while it is still hot and let it cool for 20 minutes, then peel off the skin and scrape out the seeds.
• 7 chop the onion, pepper and chicken into bite-size pieces.
• 8 melt butter in a large heavy pot over low heat.
• 9 saute garlic and mushrooms in the butter for 5 minutes or until softened.
• 10 add the chicken, onions, pepper, corn and 2 cups of water.
• 11 mix and simmer for 5 minutes.
• 12 add cubed cheese and simmer until the cheese has melted.
• 13 do not allow the soup to boil.
• 14 in a separate bowl, mix the cornstarch with 1/2 cup water.
• 15 stir dissolved cornstarch into the remaining 1 1/2 cups of water and add to soup.
• 16 cook over low heat until thickened, stirring constantly.