Mexican Corn Chowder? (professionals only & no links to recipe websites)?

Question

I had a bowl of Mexican Corn Chowder at the Dodo Restaurant in SLC. I asked for the recipe because it was so good I had to know. But the chef was not willing to give me the recipe. SO, I am interested in a Mexican Corn Chowder recipe that consists of fresh corn & pepperjack cheese. I have made my own but its just not close as I am not a Chowder-pro.

Thank you for your recipes and suggestions.

Answer 1

Mexican Corn Chowder With Roasted Peppers
Yield: 1

Ingredients

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)
1 ; chillies
1/2 c cold water
2 tb corn flour
4 c rich chicken or vegetable
-stock
2 c milk or cream
1 salt and freshly ground
-pepper to t; aste
100 g mexican 'queso fresco' or
-crumbled; feta
1/2 c flat leaf parsley; chopped
1/2 c coriander; chopped

Instructions

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.

Answer 2

tomtillias an green chillis Also ues more cream than stock. Oh an you want to roast your corn first. Hope that helps alittle dident now if you wanted step by step or not good luck

Answer 3

nicely, now, being from Illinois you will possibly think of i might like corn chowder yet if reality learn, i've got by no capacity tasted it so i do no longer understand if i like it or no longer. i understand i like seafood chowder because of the fact i've got made it and it became extremely, extremely good.

Answer 4

one mexican,one truck,cross the border and go to taco bell