Interesting origin of this recipe. Cousin Warden introduced me to the California Pizza Kitchen in Lake Oswegoâ€™s Bridgeport Square. This was on their menu. Of course I couldnâ€™t get the recipe from them, but the kind waitress wrote down all of the ingredients and gave the list to me. With just a little work at home, I found the exact recipe originated from Dean Fearing, cookbook auther, and grand chef at the Turtle Creek Resort in Texas. Fearingâ€™s recipe did NOT include rice or chicken so thatâ€™s how C. P. Kitchen could do this and call it their own. It IS delicious.
ADOBE CORN CHOWDER
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 lg Ears sweet corn
1 t Corn oil
3 Tblsp Butter
2 Onions — cut in medium Dice
2 Cloves garlic — chopped
1 1/2 Poblano peppers â€“ seeded and diced
2 Serrano peppers â€“ seeded and chopped
(OVEN ROAST THE PEPPERSâ€¦â€¦a bit with the Garlic)
2 Large pcs Boneless Chicken Breasts â€“ cooked & diced ***
3 c Chicken stock
2 c Heavy cream
2 Tblsp Cornstarch dissolved in cool water
Salt — to taste
2 tb Lime juice — approximately
1/4 Red bell pepper â€“ seeded and diced
1/4 Yellow bell pepper â€“ seeded and diced
1 bnch sliced green onion
1 tb Fresh cilantro â€“ finely chopped
** OTHER SPICES â€¦â€¦..up to you.
***Chicken: You could of course use any cooked chicken meat….the preferred method is to used a Roasted Chicken…more succulent. NOTE: MARK reports that if you’re not inclined to roast it yourself, one of those BIG Costco Rotisserie chickens produces GREAT results.
Shuck corn, remove silk, and cut kernels from cob. Set aside 3/4 cup. Heat oil in a heavy saucepan over medium heat. Stir in reamining corn kernels and onions. Saute for about 10 minutes or until onions are soft and juices have cooked down. *Do not brown.*
Add garlic, 1 chopped poblano, 1 chopped Serrano chili, and chicken stock. Stir in the Cornstarch. Bring to a boil, stirring frequently. Reduce heat to barley a simmer for 20 minutes, making sure it doesnâ€™t get too thick . . . . .
Stir in cream. Return soup to a simmer and cook for about 5 minutes for intil slightly reduced. Remove from heat. Pour soup into a blender and blend until very smooth. Season to taste with salt and lime juice. Lightly toss and stir in the pieces of cooked chicken meat. Set aside and keep warm.
Fill a large pot three-quarters full with water. Bring to a boil. Season lightly with salt. Cook for 2 minutes. Add reserved 3/4 cup corn kernels and cook for 2 minutes. Add bell peppers, and remaining diced poblano and serrano chilies; cook for 2 minutes. Drain vegetables and immediately fold into warm soup.
Pour equal portions into six warm soup bowls. Sprinkle an equal amount of chopped cilantro on each and serve immediately. The entire soup may be made up to one day in advance. Reheat, but *do not cook,* just before serving.