Make a hit with this creamy soup

Wed., Aug. 4, 2004

Philomena Corradeno King Features Syndicate

Having three dairy servings a day is easy with this Monterey Jack Corn Soup that includes butter, cheese and milk. It’s a delicious, spicy, perky way to get more calcium, which is so necessary for healthy bones.

This recipe calls for star anise, which is found in Asian markets and in some supermarkets and specialty stores. It has a slightly bitter taste, but is not really noticeable in this soup with its sweet corn and hot chilies. But you may substitute anise seed, which is sweeter and more widely available in the herb and spice aisles. If you like a milder flavor, you may also reduce the amount of chilies. At any rate, you’ll make a hit with this creamy soup.

MONTEREY JACK CORN SOUP

7 1/2 cups water, divided

5 1/3 cups extra-sweet frozen corn

1/2 white onion, roughly chopped

5 tablespoons butter

1 to 1 1/2 teaspoons salt, to taste

3 star anise or 1 1/2 teaspoons anise seed

4 serrano chilies, seeded

1 1/2 cups (6 ounces) Monterey Jack cheese, shredded or finely cubed

Bring 7 cups water to a boil; add corn, onion, butter and salt. Let simmer about 5 minutes; remove from heat and let cool. Puree in blender and set aside.

Bring remaining 1/2 cup water to a boil. Crumble star anise and add it (or the anise seed) and serrano chilies to the water. Let simmer until chilies are soft, remove from heat. Puree until smooth. Strain liquid. Adjust seasoning if needed.

Heat corn puree, and ladle into soup bowls. Sprinkle cheese on soup, distributing it evenly among the bowls. Drizzle with a few drops of the chili-star anise mixture and serve. Makes 4 servings.

***

New Product News:

Lots of new things hitting the stores these days:

•Redbone Foods has launched a line of organic aioli (garlic mayonnaise) items to give seafood extra gusty flavor. Its seven varieties include Wasabi, Chipotle, Lemon Peppercorn, Sundried Tomatoes, Orange Curry, Roasted Garlic and Tarragon Thyme. They’re in the condiment department.

•Cascadian Farm introduces three organic Chewey Granola Bars: Fruit and Nut, Harvest Berry and Multi Grain.

•Ore-Ida has added frozen Extra Crispy Easy Fries to its convenient potato products. Packaged in a microwaveable container, the 4.75-ounce package is ready in 4 minutes. For use in the microwave only. If not now in your area it will be nationwide in September.

•Smucker’s has introduced its Chocolate Mocha Ice Cream Topping that can also be used as an ingredient in pie, cake, mousse and fondue.

• McCormick has added four items to its Grill Mates line: Hickory BBQ Grilling Sauce, Mesquite Seasoning, Hamburger Seasoning and Barbecue Seasoning. In addition, McCormick offers two new seasonings in grinder jars: Pizza Seasoning and Garlic Pepper Seasoning, priced about $1.99. Its other grinder products are Sea Salt, Black Peppercorns and Peppercorn Medley.

Local journalism is essential.

Give directly to The Spokesman-Review's Northwest Passages community forums series -- which helps to offset the costs of several reporter and editor positions at the newspaper -- by using the easy options below. Gifts processed in this system are tax deductible.

Meet Our Journalists

Jesse Tinsley

Meet Jesse Tinsley. As a certified drone pilot, this veteran Spokesman-Review photographer often can be seen capturing beautiful aerial photographs of our region. Sometimes though, the job requires getting down with the dogs.
Jim Meehan

Jim Meehan is no stranger to Zag Nation. As the lead writer covering the Gonzaga men’s basketball team, he tells the stories behind the game and gets fans a bit closer to their favorite players.
Molly Quinn

There is no artist in Spokane like Molly Quinn. Her whimsical style is instantly recognizable to readers of The Spokesman-Review. She has painted gorgeous illustrations that instantly elevate the journalism accompanying it. She brings to life the stories that defy photography. She makes our pages better.
Rob Curley

Spokesman-Review editor Rob Curley loves to talk with people and learn about their lives, whether it's a best-selling author or a stranger he meets downtown on his walk to lunch. It's that inquisitive nature combined with a playful sense of storytelling that helps make our newspaper different than most.