|FRESH CORN CHOWDER WITH ROASTED PEPPERS|
3 large ears fresh sweet corn, shucked, or 3 cups
frozen shoepeg corn, defrosted
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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