Spicy Corn Chowder

From the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart

Introduction

A real meal in a bowl, this satisfying soup incorporates bright chili and lime flavors as well as the pungency of cilantro. Hot liquid is ladled over the vegetables to preserve their fresh texture, so be sure to heat the serving bowls to make sure the chowder is hot enough.

Ingredients

Steps

1. In a 4-quart or larger saucepan over medium heat, heat the oil. Add the onion and garlic and sauté until vegetables are soft but not browned, about 5 minutes. Add the potatoes, the half chili with seeds, and stock. Bring the mixture to a boil over medium-high heat, reduce heat to a simmer, cover, and cook for 15 minutes.
2. Pour the liquid through a large strainer into a medium bowl. In a blender or food processor, purée the solids, adding liquid as necessary to assist the machine. Return the puréed soup and any remaining liquid to the pan and add salt and pepper to taste. Keep the liquid at a simmer while finishing the soup.
3. Preheat the oven to 200°F. Heat 4 heavy soup bowls in the oven for 10 minutes. In a medium bowl toss the chicken, corn, bacon, parsley, cilantro, green onions, and minced chili. Arrange 8 tomato wedges in bottom of each heated bowl. Divide the tossed ingredients equally among the bowls. Ladle the hot soup equally into each bowl. Serve immediately, with a wedge of lime for each diner.

This content is from the book Cooking for the Week by Diane Morgan, Dan Taggart, and Kathleen Taggart.