Southwest Corn Chowder1
By Just A Pinch KitchenCrew
6 largeears of corn
1 tspcorn oil
2cloves garlic, chopped
1.5poblano peppers, seeded, diced
2serrano peppers, seeded and diced
3 cchicken stock
2 cheavy cream
·salt to taste
1 Tbsplime juice
1 smallbaking potato, peeled and diced
1/2 cjicama, peeled and diced
1/4red bell pepper, seeded and diced
1/4yellow bell pepper, seeded and diced
1 Tbspfresh cilantro, finely chopped
How to Make Southwest Corn Chowder
- Shuck corn, remove silk, and cut kernels from cob.
- Set aside 3/4 cup.
- Heat oil in a heavy saucepan over medium heat.
- Stir in reamining corn kernels and onions.
- Saute for about 10 minutes or until onions are soft and juices have cooked down--do not brown.
- Add garlic, 1 chopped poblano, 1 chopped serrano chile and chicken stock.
- Bring to a boil, stirring frequently.
- Reduce heat and simmer for 20 minutes.
- Stir in cream.
- Return soup to a simmer and cook for about 5 minutes or until slightly reduced.
- Remove from heat.
- Pour soup into a blender and blend until very smooth.
- Season to taste with salt and lime juice.
- Set aside and keep warm.
- Fill a large pot three-quarters full with water.
- Season lightly with salt.
- Bring to a boil.
- Add potato and cook for 2 minutes.
- Add reserved 3/4 cup corn kernels and cook for 2 minutes.
- Add jicama, bell peppers and remaining diced poblano and serrano chiles; cook for 2 minutes.
- Drain vegetables and immediately fold into warm soup.
- Pour equal portions into six warm soup bowls.
- Sprinkle an equal amount of chopped cilantro on each and serve immediately.