Southwest Corn Chowder

Directions

1. 1
   Shuck corn, remove silk, and cut kernels from cob.
2. 2
   Set aside 3/4 cup.
3. 3
   Heat oil in a heavy saucepan over medium heat.
4. 4
   Stir in remaining corn kernels and onions.
5. 5
   Saute for about 10 minutes or until onions are soft and juices have cooked down.
6. 6
   Do not brown.
7. 7
   Add garlic, 1 chopped poblano, 1 chopped serrano chili, and chicken stock.
8. 8
   Bring to a boil, stirring frequently.
9. 9
   Reduce heat and simmer for 20 minutes.
10. 10
    Stir in cream.
11. 11
    Return soup to a simmer and cook for about 5 minutes until slightly reduced.
12. 12
    Remove from heat.
13. 13
    Pour soup into a blender and blend until very smooth.
14. 14
    Season to taste with salt and lime juice.
15. 15
    Set aside and keep warm.
16. 16
    Fill a large pot three-quarters full with water.
17. 17
    Bring to a boil.
18. 18
    Season lightly with salt.
19. 19
    Add potato and cook for 2 minutes.
20. 20
    Add reserved 3/4 cup corn kernels and cook for 2 minutes.
21. 21
    Add jicama, bell peppers, and remaining diced poblano and serrano chilies; cook for 2 minutes.
22. 22
    Drain vegetables and immediately fold into warm soup.
23. 23
    Pour equal portions into six warm soup bowls.
24. 24
    Sprinkle an equal amount of chopped cilantro on each and serve immediately.
25. 25
    The entire soup may be made up to one day in advance.
26. 26
    Reheat, but do not cook, just before serving.