SOUTHWEST CORN CHOWDER

Southwest Corn Chowder image

Provided by Kitchen Crew

Number Of Ingredients 15

6 large ears of corn
1 tsp corn oil
2 onions, chopped
2 cloves garlic, chopped
1.5 poblano peppers, seeded, diced
2 serrano peppers, seeded and diced
3 c chicken stock
2 c heavy cream
salt to taste
1 Tbsp lime juice
1 small baking potato, peeled and diced
1/2 c jicama, peeled and diced
1/4 red bell pepper, seeded and diced
1/4 yellow bell pepper, seeded and diced
1 Tbsp fresh cilantro, finely chopped

Steps:

1. Shuck corn, remove silk, and cut kernels from cob.
2. Set aside 3/4 cup.
3. Heat oil in a heavy saucepan over medium heat.
4. Stir in reamining corn kernels and onions.
5. Saute for about 10 minutes or until onions are soft and juices have cooked down--do not brown.
6. Add garlic, 1 chopped poblano, 1 chopped serrano chile and chicken stock.
7. Bring to a boil, stirring frequently.
8. Reduce heat and simmer for 20 minutes.
9. Stir in cream.
10. Return soup to a simmer and cook for about 5 minutes or until slightly reduced.
11. Remove from heat.
12. Pour soup into a blender and blend until very smooth.
13. Season to taste with salt and lime juice.
14. Set aside and keep warm.
15. Fill a large pot three-quarters full with water.
16. Season lightly with salt.
17. Bring to a boil.
18. Add potato and cook for 2 minutes.
19. Add reserved 3/4 cup corn kernels and cook for 2 minutes.
20. Add jicama, bell peppers and remaining diced poblano and serrano chiles; cook for 2 minutes.
21. Drain vegetables and immediately fold into warm soup.
22. Pour equal portions into six warm soup bowls.
23. Sprinkle an equal amount of chopped cilantro on each and serve immediately.