Southwest Corn Chowder1
By Just A Pinch KitchenCrew
Featured Pinch Tips Video
- 6 large
- ears of corn
- 1 tsp
- corn oil
- onions, chopped
- cloves garlic, chopped
- poblano peppers, seeded, diced
- 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
- red bell pepper, seeded and diced
- yellow bell pepper, seeded and diced
- 1 Tbsp
- fresh cilantro, finely chopped
1Shuck corn, remove silk, and cut kernels from cob.
2Set aside 3/4 cup.
3Heat oil in a heavy saucepan over medium heat.
4Stir in reamining corn kernels and onions.
5Saute for about 10 minutes or until onions are soft and juices have cooked down--do not brown.
6Add garlic, 1 chopped poblano, 1 chopped serrano chile and chicken stock.
7Bring to a boil, stirring frequently.
8Reduce heat and simmer for 20 minutes.
9Stir in cream.
10Return soup to a simmer and cook for about 5 minutes or until slightly reduced.
11Remove from heat.
12Pour soup into a blender and blend until very smooth.
13Season to taste with salt and lime juice.
14Set aside and keep warm.
15Fill a large pot three-quarters full with water.
16Season lightly with salt.
17Bring to a boil.
18Add potato and cook for 2 minutes.
19Add reserved 3/4 cup corn kernels and cook for 2 minutes.
20Add jicama, bell peppers and remaining diced poblano and serrano chiles; cook for 2 minutes.
21Drain vegetables and immediately fold into warm soup.
22Pour equal portions into six warm soup bowls.
23Sprinkle an equal amount of chopped cilantro on each and serve immediately.