Recipe - Habanero Corn Chowder

6 Ears corn, or
3 cup Frozen corn kernels
One half cup Potato, minced
1 cup Onion (Vidalia, Tex Sweet,
etc.), minced small
1 One half cup Chicken stock
1 cup Heavy cream
1 Habanero, finely minced
1 Roasted red pepper, finely
minced
One half cup Parmesan cheese, grated
Oil OR butter OR water, as
needed

Cut off corn from ears of corn if using fresh.

Boil minced potatoes until cooked through but still firm. Reserve water used
to boil potatoes.

Sweat the minced onion in a saute pan over high heat in a small amount of
butter/oil/water, abt. 2 minutes. Do not brown/burn.

Combine half of the corn, the cooked potatoes, the sauteed onion, and the
stock. Blend, in batches if necessary, until just smooth. Place mixture in
a stockpot.

Bring mixture in stockpot to boil, stirring constantly. Reduce heat to
mediumlow and stir in cream. Add the minced roasted red peppers.

Sweat the minced chile(s) in a saute pan over high heat in a small amount of
butter/oil/water, abt. 1 minute. Do not brown/burn. Dump into stockpot.
Stir.

Allow chowder to simmer over mediumlow heat for approx. 30 minutes or
until heated through, thickened, and flavors meld. Stir frequently. Do not
boil. Do not scorch.

Thin chowder if needed with reserved potato water. Season if desired.
Garnish with cheese if desired.

VARIATION (untried)

Omit habanero/chile(s). Garnish soup with warmed chipotle/adobo sauce puree
placed in a squeeze bottle and do some groovy design on surface of soup.
Hey, it sounds groovy. You tell me.

NOTES : Sub. milk if desired; may need to thicken w/other means.

Posted to CHILEHEADS DIGEST V3 #185

Recipe by: adapted frm. a recipe outta Good Housekeeping (thanks mom)

From: Inagaddadavida rael@ebicom.net

Date: Thu, 12 Dec 1996 00:01:58 0600