posted by techgoddess 01-30-103 10:38 AM
Corn Chowder
1-2/3 cups fresh or frozen corn kernels
3/4 lime, zest and juice
1 Tbs. plus 2 tsp. corn oil
3/4 large yellow onion, peeled and minced
3-1/4 cups chicken stock, preferably homemade
1-2/3 cups russet potatoes, peeled, diced
3/4 tsp. chili powder
1/2 tsp. crushed red pepper
3/4 tsp. ground cumin
3/4 Anaheim or other mild green chile pepper, stem and pith removed, seeded and chopped
3/4 red bell pepper, stem and pith removed, seeded and chopped
2/3 cup plus 2 Tbs. heavy cream
1/3 cup plus 1 Tbs. fresh cilantro, chopped
4 sprigs cilantro or parsley, for garnish
1/2 tsp. Kosher salt 1/3 cup plus 1 Tbs. salsa, for garnish
In a mixing bowl, squeeze lime juice over corn and mix in zest with a spoon. Set aside.
In a large saucepan over medium heat, cook oil and onion until the onion is translucent and softened. Add stock, potato, chili powder, red pepper flakes, and cumin and bring to a boil. Turn heat down to medium low, cover, and cook until potatoes are just soft.
Add Anaheim and red bell pepper and cook another 5-6 minutes, uncovered until potatoes are very soft. Add corn and cream, and continue to cook uncovered, until soup thickens. Add cilantro and simmer a few more minutes. Taste to correct seasoning with salt if necessary.
To serve: Ladle into warmed bowls, garnish with a cilantro sprig and a dollop of salsa on each serving, and serve immediately.
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