SPICY CORN CHOWDER

Recipe By :Copyright © 1995 by Heidi Rabel

Serving Size : 25 Preparation Time :0:20

Categories : Soup

Amount Measure Ingredient -- Preparation Method

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20 ounces bacon -- diced and rendered

10 cups fresh or frozen corn kernels

5 each lime zest and juice

10 tablespoons corn oil

5 large yellow onion -- peeled and minced

5 quarts chicken stock -- preferably Homemade

10 cups Russet potatoes -- diced

5 teaspoons ground red chili powder

2 1/2 teaspoons crushed red pepper flakes

5 teaspoons ground cumin

5 green pepper -- stem and pits removed, seeded & chopped

5 red bell pepper -- stem and pits removed, seeded and chopped

5 cups heavy cream

2 1/2 teaspoons kosher salt

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In a mixing bowl, squeeze lime juice over corn and mix in zest with a

spoon. Set aside.

In a large saucepan over medium heat, cook baconuntil crispy and remove.

Add onion until the onion is translucent and softened. Add stock, potato,

chili powder, red pepper flakes, and cumin and bring to a boil. Turn heat

down to medium low, cover, and cook until potatoes are just soft. Add

Anaheim and red bell pepper and cook another 5 - 6 minutes, uncovered

until potatoes are very soft. Add corn and cream, and continue to cook,

uncovered, until soup thickens. Taste and correct seasoning with salt if

necessary.

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Per Serving (excluding unknown items): 489 Calories; 35g Fat (63.6%

calories from fat); 12g Protein; 33g Carbohydrate; 4g Dietary Fiber; 85mg

Cholesterol; 2300mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat;

1 Vegetable; 0 Fruit; 0 Non-Fat Milk; 6 1/2 Fat.

NOTES : This recipe wakes up the flavor of traditional corn chowder. To

serve: Ladle into warmed bowls, garnish with a cilantro sprig and

a dollop of Salsa on each serving, and serve immediately. Yield: 5

servings.