I made this one for friends a couple weeks ago and got rave reviews! You can control the heat of it by adding or removing the hot peppers. This recipe comes from my Soup & Stew Cook Book published by Williams-Sonoma.
Mexican Corn Chowder
2 tbsp unsalted butter
3 tbsp olive oil
1 large yellow onion, coarsely chopped
1 large red bell pepper, coarsely chopped
2.5 cups corn kernels, from about 5 ears of corn
6 cups chicken stock
1-2 jalapeno peppers
1/2 cup cream or milk
Salt and white pepper to taste
2 tbsp chopped fresh cilantro
Melt butter, add olive oil and saute the onion until softened, about 5 minutes.
Add pepper and saute until softened, about 3 minutes.
Add corn and cook for an additional 3 minutes.
Add chicken stock and jalapenos to taste, bring to a boil.
Reduce heat to low and simmer slowly, partially covered, until the vegetables are very soft, about 20 minutes.
When vegetables are soft, remove from heat.
Using a handheld or standing blender, coarsely puree the soup, making sure to leave some texture.
Add cream, salt and pepper, reheat gently over low heat and adjust seasoning, if needed.
Garnish with cilantro and serve.
Makes 6 servings.