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Definitive Corn Chowder With Jalapeno Peppers

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CATEGORY CUISINE TAG YIELD
Dairy, Grains French 1 Servings

INGREDIENTS

8 c Heavy cream
3 T Unsalted butter
1 Medium-size Maui onion
thinly sliced
1 Medium-size clove garlic
finely chopped
6 Medium-size ears corn
kernels removed
L/2 fresh julapeno pepper
roasted peeled seeded
and finely chopped
1 Medium-size red and yellow
bell pepper roasted
peeled seeded and diced
1/2 Lime, juiced
3 T Sour cream, optional
6 Sprigs fresh cilantro

INSTRUCTIONS

WHEN I WAS STUDYI French think of corn as pig feed and never eat it.  I
grew up on yellow summer sweet corn during my family's summers in
Rhode Island and Wisconsin, and white corn while I was living in
Illinois. I have great memories of the creamed corn my mom always
served at Thanksgiving.  Cream and corn are a perfect match, and with
this soup I've tried to  take an old-fashioned, fairly pedestrian
chowder and give it Frendh  refinement. The base of the soup is a
classic French-style vegetable  puree, blended with a reduction of
heavy cream and flavored with  sauted onions.  (Substitute a Walla
Walla, Vidalia, or a good sweet red onion if Maui  onions aren't
available in our area.) Whole kernels of corr1 give it a  chowder's
trademark chunkiness. And the corn-andcream combination is  shown off
in sharp relief by an addition I was introduced to by the  Hispanics on
Michael's kitchen staff--a lively seasoning of jalapeho  peppers, lime
juice, and cilantro.  This soup is superb when made with the white corn
grown in the Midwest  instead of the yellow welet corn.  In a
medium-size saucepan, bring the cream to a boil, then reduce the  heat
and simmer briskly until it reduces by one quarter, about 10  minutes.
Meanwhile, melt 2 tablespoons of the butter in a medium-size skillet
over moderate heat. Add the onion and garlic and saut just until  soft,
about 5 minutes. Add two thirds of the corn kernels and the  jalapeho,
and continue sauting until the kernels are al dense, 3 to 5  minutes.
Put the reduced cream and the corn mixture into a processor or  blender
and puree smoothly. Press the soup through a fine-mesh sieve  and
return it to the saucepan.  In the skillet, melt the remaining butter
over moderate heat and saut  the remaining corn kernels until al dense.
Stir them into the soup  with the roasted peppers and heat the soup
through over low to  moderate heat. Stir in the lime juice.  Ladle the
soup into heated serving bowls. Garnish each serving with a  dollop of
sour cream, if you like, and a sprig of cilantro.  Yield: For 6
servings  <A
HREF="http://www.foodtv.com/socal/reclist.htmHollywood">http://www.foo
tv.c om/socal/reclist.htmHollywood Posted to recipelu-digest by LSHW
<shusky@erols.com> on Feb 20, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4499
Calories From Fat: 3606
Total Fat: 409.8g
Cholesterol: 1712.4mg
Sodium: 1349.5mg
Potassium: 2509.4mg
Carbohydrates: 90g
Fiber: 9.7g
Sugar: 11.4g
Protein: 135.7g


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