*  Exported from  MasterCook  *

                          Southwest Corn Chowder

Recipe By     : Dean Fearing of The Mansion on Turtle Creek
Serving Size  : 6    Preparation Time :0:00
Categories    : Southwest                        Soups And Stews

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      lg            Ears of corn
   1      ts            Corn oil
   2                    Onions -- chopped
   2      cl            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 remaining 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 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.

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, TX.

Recipe FROM: The Mansion on Turtle Creek Cookbook,
edited by Dotty Griffith, 1987


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