Corn Chowder with Chiles and Monterey Jack

[Guest guest]

Corn Chowder with Chiles and Monterey Jack

 

4 cups corn kernels, fresh or frozen

 

1 cup heavy cream or thick soy milk like Silk

2 dashes liquid smoke

1 onion, medium, finely diced

1 red bell pepper, finely diced

 

1 celery stalk, finely diced

1 garlic clove, minced

 

1 1/2 qts vegetable broth

3 yellow potatoes, peeled and diced

3 tomatoes, peeled, seeded, chopped, or to taste

juices 1 tbs reserved

1 tsp. salt

4 ounces canned green chiles, drained and chopped

 

1 cup Monterey Jack cheese, shredded

Freshly ground black pepper, to taste

 

Tabasco sauce, to taste

 

Cut the corn kernels from the cobs with a sharp knife,

capturing as much of the juice as possible. Reserve

3/4 cup of the corn kernels and puree the rest with

the heavy cream in a food processor or blender.

Reserve until needed. In a little oil saute the onion,

pepper, celery, and garlic. Cover and reduce the heat

to low. Cook, stirring occasionally, until the

vegetables are tender, about 8-10 minutes. Add the

broth, liquid smoke, potatoes, and tomatoes, including

their juices. Bring the soup to a simmer and cook,

covered, until the potatoes are tender, about 15

minutes. Add the pureed corn and cream, the reserved

corn kernels, the chiles, and the cheese. Warm the

soup and season to taste with salt, pepper and

Tabasco.