Good Eats Indian Summer Soup Recipes

Steps:

• Rinse the chicken breasts, pat dry, and brush with oil.
• Season with salt and pepper.
• Slice onion into rings 1/4 inch thick, but don't separate the rings.
• Rinse the poblano pepper and pat dry.
• 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.
• 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.
• Chop the onion, pepper and chicken into bite-size pieces.
• Melt butter in a large heavy pot over low heat.
• Saute garlic and mushrooms in the butter for 5 minutes or until softened.
• Add the chicken, onions, pepper, corn and 2 cups of water.
• Mix and simmer for 5 minutes.
• Add cubed cheese and simmer until the cheese has melted.
• DO NOT allow the soup to boil.
• In a separate bowl, mix the cornstarch with 1/2 cup water.
• Stir dissolved cornstarch into the remaining 1 1/2 cups of water and add to soup.
• Cook over low heat until thickened, stirring constantly.

Steps:

• Heat olive oil in a large stock-pot over medium heat.
• Add garlic and onion, cover.
• cook for 5 minutes until onion softens.
• Add rest of ingredients, cook for 10 minutes more or until vegetables are tender.
• Serve in bowls with grated Parmesan cheese on top.