You'll never buy pre-made chowder again once you have tasted this wonderful Mexican soup. The farmer's cheese is an especially unusual addition. (Serves 4)

3 large ears fresh sweet corn, shucked, or 3 cups frozen shoepeg corn, defrosted
4 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
1 and ½ tablespoons cornstarch
2 cups milk
2 large fresh hot chiles (preferably poblanos), roasted and peeled,
seeded, and diced
1 cup heavy cream
1 teaspoon salt
½ cup crumbled farmer's cheese
2 tablespoons chopped parsley

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If you are using fresh corn, cut it from the cob with a sharp knife. Place the corn in a food processor. Heat half the butter in a small skillet, add the onion, and fry until soft, about 7 minutes. Stir in the garlic and cook another minute. Scrape the mixture into the processor with the corn along with the cornstarch and ¼ cup of water. Process until smooth.

Melt the remaining butter in a large saucepan over medium heat. Add the corn puree and stir constantly for several minutes until thick. Whisk in the milk, then simmer for about 15 minutes over low heat, stirring often. Strain the soup through a mesh sieve. Rinse out the pan, return the strained soup to it, and stir in the diced chile pepper and cream. Season with salt and pepper, and simmer over medium heat for a few minutes more, stirring frequently. When you are ready to serve it, thin the soup with additional milk if it has become too thick. Garnish it with the fresh cheese and chopped parsley.

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