Title: Mexican Corn Chowder with Roasted Peppers
Categories: Tamara3
Yield: 1 servings

5 lg Ears fresh corn
3 tb Butter
1 md Brown onion; chopped
3 Cloves garlic; minced
2 Fresh poblano chillies or
-serrano; (2 to 3)
; chillies
1/2 c Cold water
2 tb Corn flour
4 c Rich chicken or vegetable
-stock
2 c Milk or cream
Salt and freshly ground
-pepper to taste
100 g Mexican 'Queso Fresco' or
-crumbled feta
1/2 c Flat leaf parsley; chopped
1/2 c Coriander; chopped

Using a very sharp knife, cut all the corn from the ears and puree all but
1 cup of the corn. Set aside the corn kernels and leave the pureed corn in
the processor.

Heat half the butter in a large saucepan and add the onion, cooking over a
medium heat until the onions have softened, about 5 minutes. Add the garlic
and chillies and continue cooking for a further minute then add the onion
mixture to the pureed corn in the processor. Process this mixture together
with water and cornflour until relatively smooth.

Heat the remaining butter in the same saucepan and add the pureed mixture,
cooking for five minutes, or until the corn mixture is quite thick. Add the
stock and stir while the mixture heats. Simmer over a low heat for 20
minutes or until the soup is quite thick and smooth. Add the cream or milk
and half the parsley and coriander and continue to simmer gently, seasoning
to taste with salt and freshly ground pepper. Add the reserved corn kernels
and stir to distribute.

Serve the soup garnished with remaining parsley, coriander and crumbled
feta.

Converted by MC_Buster.

Per serving: 760 Calories (kcal); 40g Total Fat; (43% calories from fat);
17g Protein; 100g Carbohydrate; 93mg Cholesterol; 427mg Sodium Food
Exchanges: 6 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 Fat; 0
Other Carbohydrates

Converted by MM_Buster v2.0n.