Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 lg Ears corn, husks removed OR 1 Jalapeo pepper
2 1/2 c Frozen corn kernels -finely diced OR
2 Garlic clove(s) 1/2 ts Cayenne
1/2 c Carrots, diced 1 1/2 c Chicken stock
1/2 c Onion(s), diced 1 c Heavy cream
1/4 c Celery, diced -or half and half

---------------------ANCHO CHILE CREAM--------------------------
1 Ancho chile OR 1/4 c Heavy cream
1 ts Paprika 1 tb Sour cream

Grill the ears of corn for 5 minutes over a hot flame. Cut the corn
kernels off the ears and combine the cut corn with the garlic, onion,
celery, jalapeo pepper and chicken stock in a heavy pan and simmer
for 30 minutes. (If a less spicy soup is desired, removethe skin and
seeds of the jalapeo before using it.) Add the cream and boil the
mixture for 5 minutes. Pure the soup in a blender for approximately 1
minute and serve it hot with ancho chile cream.

Ancho Chile Cream: Simmer the ancho chile and heavy cream together
for 5 minutes. Pure the mixture in a blender and strain out the
seeds. Cool and add the sour cream. Swirl 1 tablespoon of ancho chile
cream over each serving of soup.

Note: use yellow wax chile substituted equally for the ancho chile.

Vincent's Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 24-25
Submitted By DIANE LAZARUS On 04-18-95

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