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JALAPENO CORN CHOWDER




Source of Recipe


floridacitrus.com






List of Ingredients



• 2 quarts heavy cream
  
• 8 ears of corn, husks on
  
• 2 jalapeno peppers, seeded & finely chopped
  
• 1/2 tsp. salt
  
• 1/2 tsp. ground white pepper
  
• juice of 1 lemon
  






Instructions



1. Soak the ears of corn in water for at least 30 minutes. Remove from the water and let drain.
   
2. Roast the corn ears over an open flame (grill or stove top) until the kernels are tender.
   
3. Remove the husks and slice the kernels of corn from the cob. Divide the corn into two equal parts and puree one part in a blender or food processor. In a heavy saucepan, over medium heat, reduce the heavy cream by 1/4. Combine remaining ingredients and simmer for 15 minutes. Portion into bowls, and serve hot.
   






Final Comments


Makes 2 quarts