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Corn Chowder

Contributed By: Kathryn | See all of Kathryn's recipes
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Active Time:  25 Minutes
Total Time:  40 Minutes
Corn Chowder is a tasty way to use fresh corn In August. This soup is a welcome treat as a beginning for a barbeque dinner, or, as a light supper dish with a salad and muffins.
Serves 8
2 fresh Anaheim or poblano chiles
2 Tbs. unrefined corn oil or other veg. Oil
2 Tbs. butter
1 large onion, minced
3 cups fresh corn kernels (about 6 ears)
12- to 14-ounces russet potatoes, peeled and diced
3 cups regular milk
1 1/2 teas. salt
½ cup whipping cream
Pinch white pepper
About 1/2 cup pepitas, (shelled pumpkin seeds), dry-roasted
1. Roast and peel green chiles and set aside. Place the chiles directly on gas burner at high flame, turning frequently until skins are charred. Remove and place in a plastic bag to steam for about 5 minutes, then remove from bag and peel off skins;cut off stem end and remove seeds; chop. Chiles may be charred under the broiler flame.

2. Heat oil and butter in large heavy saucepan over medium heat; stir in onion and cook until soft and translucent, about 5 minutes. Corn can be cut off cobs easily by placing each corn ear upright in the center tube of a bundt or angel food cake pan and slicing from top to bottom with a sharp knife. In blender, puree 1 cup fresh corn with 1 cup milk. Pour mixture into pan and add remaining milk with rest of corn, potato, and 1 ½ teasp. Salt.

3. Reduce heat to medium-low and cook 15 to 20 minutes, or until potato is tender. Keep from boiling. Stir in cream and heat through. Add more salt if necessary and pepper.

4. After ladling into bowls, top with pepitas or a few chopped chiles. Serve hot.

Serve with blue corn muffins and butter.

Date Added: 08/17/2009
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