southwest corn chowder

Name: Southwest Corn Chowder
Ingredients: 6 large ears of corn; 1 teaspoon(s) corn oil; 2 - onions, chopped; 2 - cloves garlic, chopped; 1.5 - poblano peppers, seeded, diced; 2 - serrano peppers, seeded and diced; 3 cup(s) chicken stock; 2 cup(s) heavy cream; - salt to taste; 1 tablespoon(s) lime juice; 1 small baking potato, peeled and diced; 1/2 cup(s) jicama, peeled and diced; 1/4 - red bell pepper, seeded and diced; 1/4 - yellow bell pepper, seeded and diced; 1 tablespoon(s) fresh cilantro, finely chopped

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Ingredients

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

How To Make southwest corn chowder

Step 1

Shuck corn, remove silk, and cut kernels from cob.

Step 2

Set aside 3/4 cup.
Step 3

Heat oil in a heavy saucepan over medium heat.
Step 4

Stir in reamining corn kernels and onions.
Step 5

Saute for about 10 minutes or until onions are soft and juices have cooked down--do not brown.
Step 6

Add garlic, 1 chopped poblano, 1 chopped serrano chile and chicken stock.
Step 7

Bring to a boil, stirring frequently.
Step 8

Reduce heat and simmer for 20 minutes.
Step 9

Stir in cream.
Step 10

Return soup to a simmer and cook for about 5 minutes or until slightly reduced.
Step 11

Remove from heat.
Step 12

Pour soup into a blender and blend until very smooth.
Step 13

Season to taste with salt and lime juice.
Step 14

Set aside and keep warm.
Step 15

Fill a large pot three-quarters full with water.
Step 16

Season lightly with salt.
Step 17

Bring to a boil.
Step 18

Add potato and cook for 2 minutes.
Step 19

Add reserved 3/4 cup corn kernels and cook for 2 minutes.
Step 20

Add jicama, bell peppers and remaining diced poblano and serrano chiles; cook for 2 minutes.
Step 21

Drain vegetables and immediately fold into warm soup.
Step 22

Pour equal portions into six warm soup bowls.
Step 23

Sprinkle an equal amount of chopped cilantro on each and serve immediately.
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