Spicy Corn Chowder

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Servs: 5   Prep:   Cook:

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  • add   1/2 cup salsa, for garnish
  • add   1/2 tsp. Kosher salt
  • add   5 sprigs cilantro or parsley, for garnish
  • add   1/2 cup fresh cilantro, chopped
  • add   1 cup heavy cream
  • add   1 red bell pepper\cooked, stem and pith removed, seeded and chopped
  • add   1 Anaheim or other mild green chile pepper, stem and pith removed, seeded and chopped
  • add   1 tsp. ground cumin
  • add   1/2 tsp. crushed red pepper
  • add   1 tsp. chili powder
  • add   2 cups russet potatoes, peeled, diced
  • add   4 cups chicken stock, preferably homemade
  • add   1 large yellow onion\cooked, peeled and minced
  • add   2 Tbsps. corn oil
  • add   1 lime, zest and juice
  • add   2 cups fresh or frozen corn kernels


  1. In a mixing bowl, squeeze lime juice over corn and mix in zest with aspoon. Set aside. In a large saucepan over medium heat, cook oil andonion until the onion is translucent and softened. Add stock, potato,chili powder, red pepper flakes, and cumin and bring to a boil. Turnheat down to medium low, cover, and cook until potatoes are just soft.Add Anaheim and red bell pepper and cook another 5-6 minutes, uncovereduntil potatoes are very soft. Add corn and cream, and continue tocook uncovered, until soup thickens. Add cilantro and simmer a fewmore minutes. Taste to correct seasoning with salt if necessary. Toserve: Ladle into warmed bowls, garnish with a cilantro sprig and adollop of salsa on each serving, and serve immediately.

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