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Recipe: Fiddler’s Elbow Green Chile Soup

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Posted at 1:35 PM, Feb 23, 2016
and last updated 2016-02-23 15:35:20-05

Kimberly Dansie, Vice President of Business Development at Community Nursing Services and Erin Berrett, an Art & Soup participating artist tell us about the upcoming event.

28th Annual Art & Soup Celebration:

  • March 2 & 3 at the Salt Palace, Grand Ballroom, South Entrance 11 am to 2 pm and 5 to 9 pm both days
  • 25 restaurants offering soup, bread and dessert samples
  • 43 artists who donate 30% of their art sales to the Community Nursing Services Charitable Care Program
  • Proceeds from Art & Soup provide needed home care and hospice services to CNS patients in need

Go to http://www.cns-cares.org or call 801-639-5400 for more information.

Chef David Wager, Fiddler's Elbow

Roasted Corn and green Chile 2

2 ears of roasted corn shucked, and cut off cobs

2 tbs. butter

½ cup diced onions

1 red bells, diced

3 roasted green chilies, pureed

1 jalapeno, chopped

2 cloves minced garlic

1 qt. chicken stock

Roux ( 2oz. melted butter and 2 oz. Flour mix together)

1 cup heavy cream

2 tbs. cilantro chopped

1 cup cheddar cheese

1 tsp lime juice

¼ tsp Tabasco

¼ tsp Worcestershire sauce

Salt and pepper to taste

Roast corn and cut off cobs. Place margarine in large stock and sauté onions, bell peppers,

jalapenos and garlic. Add chicken stock, corn and green chilies. Bring stock to a boil and add

roux to thicken add heavy cream and cheese stir until cheese is incorporated. Season with

Tabasco, Worcestershire sauce, salt and pepper to taste.