MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Good Eats Indian Summer Soup
 Categories: Chicken & p, Cheese, Texas, Corn, Luncheon
      Yield: 8 Servings
 
      3    Chicken breasts (16 oz);
           - boned and skinned
      2 ts Oil
           Salt; to taste
           Pepper; freshly ground
      1 md Onion; sliced 1/4" thick
      1    Poblano pepper
      2 tb Butter
      3 cl Garlic; minced
      2 c  Mushrooms; sliced
      8 oz Frozen corn
      1 qt Water
      1 lb Processed American cheese;
           - cubed
      4 tb Corn starch
 
  Rinse, pat dry and lightly brush chicken breasts with oil. Season
  with salt and pepper. Slice onion into 1/4" 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 corn starch with 1/2 cup water. Stir
  dissolved corn starch into remaining 1-1/2 cups of water. Add to
  soup, stirring constantly, and cook over low heat until thickened.
  
  Recipe by Good Eats Restaurants via Dallas Morning News 6/5/96
  
  From: Caitlin Davis Carlson, Seaview, WA
 
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