*  Exported from  MasterCook  *
 
                           Southwest Corn Chowder
 
 Recipe By     : Dean Fearing of The Mansion on Turtle Creek
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Cheese/Eggs                      Soups And Stews
                 Southwest
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      large         ears of corn
    1      teaspoon      corn oil
    2                    onions -- chopped
    2      cloves        garlic -- chopped
    1 1/2                poblano peppers -- seeded and diced
    2                    serrano peppers -- seeded and chopped
    3      cups          chicken stock
    2      cups          heavy cream
                         salt -- to taste
    1      tablespoon    lime juice -- approximately
    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
 
 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.
 
 
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