Southwestern Corn Chowder
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Southwestern Corn Chowder
Make this chowder when corn in season for the best flavor.
6 large ears sweet corn
1 teaspoon 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 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 -- diced
1/4 yellow bell pepper -- 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 remaining corn kernels and onions. Sauté 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 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. 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.
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| Ray Lokar |
