SPICY CORN CHOWDER RECIPE

Serves:6-8 Difficulty Level: 2 (of 5) Prep Time: 15 Minutes Ready In: 35 Minutes

INGREDIENTS:

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

PROCEDURE:

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

Cook on,
Chef Phil

I would suggest a nice warm pan of your favorite cornbread to complete this fall time meal...