southwest corn chowder

How To Make southwest corn chowder

• 1

  Shuck corn, remove silk, and cut kernels from cob.
• 2

  Set aside 3/4 cup.
• 3

  Heat oil in a heavy saucepan over medium heat.
• 4

  Stir in reamining corn kernels and onions.
• 5

  Saute for about 10 minutes or until onions are soft and juices have cooked down--do not brown.
• 6

  Add garlic, 1 chopped poblano, 1 chopped serrano chile and chicken stock.
• 7

  Bring to a boil, stirring frequently.
• 8

  Reduce heat and simmer for 20 minutes.
• 9

  Stir in cream.
• 10

  Return soup to a simmer and cook for about 5 minutes or until slightly reduced.
• 11

  Remove from heat.
• 12

  Pour soup into a blender and blend until very smooth.
• 13

  Season to taste with salt and lime juice.
• 14

  Set aside and keep warm.
• 15

  Fill a large pot three-quarters full with water.
• 16

  Season lightly with salt.
• 17

  Bring to a boil.
• 18

  Add potato and cook for 2 minutes.
• 19

  Add reserved 3/4 cup corn kernels and cook for 2 minutes.
• 20

  Add jicama, bell peppers and remaining diced poblano and serrano chiles; cook for 2 minutes.
• 21

  Drain vegetables and immediately fold into warm soup.
• 22

  Pour equal portions into six warm soup bowls.
• 23

  Sprinkle an equal amount of chopped cilantro on each and serve immediately.
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