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Habanero Corn Chowder

Yield: 1 Servings

Ingredients and directions for this recipe

6 Ears corn, or
3 c Frozen corn kernels
1/2 c Potato, diced
1 c Onion (Vidalia, Tex Sweet,
-etc.), diced small
1 1/2 c Chicken stock
1 c Heavy cream
1 Habanero, finely diced
1 Roasted red pepper, finely
-diced
1/2 c Parmesan cheese, grated
Oil OR butter OR water, as
-needed

Cut off corn from ears of corn if using fresh.

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

Sweat the diced 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
medium-low and stir in cream. Add the diced roasted red peppers.

Sweat the diced 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 medium-low 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.

See also:
Previous recipe Habanero Citrus Shrimp
Next recipe Habanero Cream

Or try one of these recipes:
Cocoa Black-bean Soup
Nutty Fudge Brownies