Southwest Corn Chowder
Edit Page
Report
Scan day: 17 February 2014 UTC
33
Virus safety - good
Description: Recipe with a flair for the hot and spicy. Includes a long list of ingredients.
RecipeSource: Southwest Corn Chowder RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * SOUTHWEST CORN CHOWDER Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 lg Ears sweet corn 1 t 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 Note
Size: 2048 chars
Contact Information
Email: —
Phone&Fax: —
Address: —
Extended: —
WEBSITE Info
| Page title: | RecipeSource: Southwest Corn Chowder |
| Keywords: | |
| Description: | |
| IP-address: | 184.105.210.10 |
WHOIS Info
| NS | Name Server: NS1.HE.NET Name Server: NS2.HE.NET Name Server: NS3.HE.NET |
| WHOIS | Status: clientTransferProhibited |
| Date | Creation Date: 13-dec-1999 Expiration Date: 13-dec-2018 |