Southwest corn chowder
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Southwest corn chowder
  Southwest    Corn    Chowder    Texas  
Last updated 6/12/2012 1:23:49 AM. Recipe ID 57085. Report a problem with this recipe.
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      Title: Southwest corn chowder
 Categories: Corn, Soups and s, Texas, Southwester
      Yield: 6 Servings
 
      6 lg Ears sweet corn
      1 ts 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.
  
  




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Recipe ID 57085 (Apr 03, 2005)

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