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Mexican Corn Chowder

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Member since 2007

Serves | Prep Time | Cook Time


6 ears of corn, roasted
1 can of chiptole chilies
8 Tomatillos roasted
2 limes
1 ½ cups sour cream
1 cup whipping cream
2 cups chicken broth
1 ½ cups white wine
¼ cup chopped shallots
¼ cup chopped Mexican onions
1 head garlic, roasted
2 tablespoons butter
1 tablespoon cumin
1 tablespoon cayenne
1 tablespoon salt
1 tablespoon pepper

grill the corn. While it is cooking, chop your onions, and begin to cook them in the butter. Ad the garlic and the white wine. Simmer covered for ten minutes. Scrap the kernels from the ears of corn and add the corn to the soup. Cook for five minutes and add the broth. Cook the soup on high for ten minutes, until it is boiling. Add the whipping cream and spices. In a separate bowl stir together the liquid form the chilies (about two tsp or more if you want spicier soup) the sour cream, and the juice of two limes. Mix the spicy cream mixture into the soup. Serve with cilantro and tortilla chips. It makes a good dip, too!

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