*  Exported from  MasterCook  *
 
                           SOUTHWEST CORN CHOWDER
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       lg           Ears sweet corn
    1       t            Corn oil
    2                    Onions -- cut in medium
                         Dice
    2                    Cloves garlic -- chopped
    1 1/2                Poblano peppers -- seeded
                         And diced
    2                    Serrano peppers -- seeded
                         And chopped
    3       c            Chicken stock
    2       c            Heavy cream
                         Salt -- to taste
    1       tb           Lime juice -- approximately
    1       sm           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       tb           Fresh cilantro -- finely
                         Chopped
 
   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
   chili, 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 for intil slightly reduced. Remove
   from heat.  Pour soup into a blender and blend until
   very smooth. Season to taste with salt and lilme
   juice.  Set aside and keep warm. Fill a large pot
   three-quarters full with water.  Bring to a boil.
   Season lightly with salt. 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 chilies; 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. The entire soup may be
   made up to one day in advance.  Reheat, but *do not
   cook,* just before serving.
   
   Chef’s Notes:  Dean Fearing is the executive chef of
   The Mansion on Turtle Creek in Dallas, Texas.  __The
   Mansion on Turtle Creek Cookbook__ , edited by Dotty
   Griffith, 1987.
   
   Recipe By     : Dean Fearing of The Mansion on Turtle
   Creek
   
   From: Caitlin Davis Carlson, Seaview,wa
  
 
 
                    - - - - - - - - - - - - - - - - - -