Text 1550, 71 rader
Skriven 2013-06-22 06:45:34 av Dave Drum (1:261/38)
Ärende: Chile 3189
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Southwest Corn Chowder
 Categories: Soups, Vegetables, Potatoes, Chilies, Dairy
      Yield: 6 Servings

      6 lg Ears sweet corn
      1 ts Corn oil
      2 lg Onions; in medium dice
      2 cl Garlic; chopped
  1 1/2    Poblanos; seeded, diced
      2    Serranos; seeded, chopped
      3 c  Chicken stock
      2 c  Heavy cream
           Salt
      1 tb Lime juice
      1    Baking potato; peeled, diced
    1/2 c  Jicama; peeled, diced
    1/4    Red bell pepper; seeded
           - diced
    1/4    Yellow bell pepper; seeded
           - diced
      1 tb Fresh cilantro; fine
           - chopped

  Shuck corn, remove silk, and cut kernels from cob. Set
  aside 3/4 cup niblets.

  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.

  Recipe By : Dean Fearing of The Mansion on Turtle Creek

  Uncle Dirty Dave's Archives

MMMMM

... I once ate a dishonest loaf. It was good, but afterward I felt so used!

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)