Corn Chowder With Roasted Jalapeno And Parsley Puree

For example, the language of God 'repenting' or 'changing' in any way is anthropopathic language—figurative expressions that communicate to man on His level of understanding about changes of dispositions or actions. Thus, God's perceived 'changes' are always in the context of His eternal omniscience and will, so they are never because God is surprised and has to adjust. They are done in harmony with His truth and faithfulness (see 1 Sam. 15:29). All His acts that might be perceived as changes are eternally foreknown and predetermined.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats		Soups	4	Servings

INGREDIENTS

5		Fresh jalapeÃ±o chilies
1/4	c	Olive oil
1 1/2	T	Fresh lime juice
1	T	Water
1		Garlic clove, minced
1	c	Packed fresh parsley leaves
1		Onion, chopped fine
2		Ribs celery, chopped fine
2	T	Vegetable oil
2	c	Chicken broth
2 1/2	c	Water
1 1/2	lb	Boiling potatoes
1/2	lb	Ham steak if desired, cut
		into 3/8-inch cubes
4	c	Fresh corn kernels including
		the pulp scraped from the
		cobs cut from about 6
		ears corn
2	t	Fresh thyme leaves, minced

INSTRUCTIONS

Make the purÃ©e: Broil the jalapeÃ±os on the rack of a broiler pan
under a preheated broiler about 2 inches from the heat, turning them
every 5 minutes, for 15 to 20 minutes, or until the skins are
blistered and charred. Transfer the jalapeÃ±os to a bowl and let them
stand, covered tightly, until they are cool enough to handle. Wearing
rubber gloves, peel the jalapeÃ±os, cut off the tops, and discard all
but 1 teaspoon of the seeds. In a blender purÃ©e the jalapeÃ±os with
the seeds, the oil, the lime juice, the water, the garlic, the
parsley, and salt to taste. The purÃ©e may be made 3 days in advance
and kept covered and chilled.  Make the chowder: In a kettle cook the
onion and the celery in the  oil over moderate heat, stirring, until
the celery is softened, add  the broth, the water, the potatoes, peeled
and cut into 3/8-inch  cubes, and the ham, and simmer the mixture for
10 minutes. Stir in  the corn and the thyme and simmer the chowder for
5 minutes, or until  the potatoes are tender. In a blender or food
processor purÃ©e 2 cups  of the chowder and stir the purÃ©e into the
remaining chowder.  Serve the chowder with a small dollop of the
jalapeÃ±o and parsley  purÃ©e swirled into it.  Makes about 8 cups,
serving 4 to 6.  Gourmet July 1992  Recipe by: Gourmet July 1992
Posted to MC-Recipe Digest by "gswindell@widomaker.com"
<gswindell@widomaker.com> on Apr 15, 1998

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 553 Calories From Fat: 222 Total Fat: 25.1g Cholesterol: 25.5mg Sodium: 1516.3mg Potassium: 1532.9mg Carbohydrates: 66g Fiber: 9g Sugar: 8.3g Protein: 22.1g