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: Shuck corn, remove silk, and cut kernels from cob. Set aside 3/4 cup. : Heat oil in a heavy saucepan over medium heat. Stir in reamining corn kernels and onions. Saute for about 10 minutes or until onions are soft and juices have cooked down. *Do not brown.* : Add garlic, 1 chopped poblano, 1 chopped serrano chili, and chicken stock. Bring to a boil, stirring frequently. Reduce heat and simmer for 20 minutes. : Stir in cream. Return soup to a simmer and cook for about 5 minutes for intil slightly reduced. : Remove from heat. Pour soup into a blender and blend until very smooth. Season to taste with salt and lilme juice. Set aside and keep warm. : Fill a large pot three-quarters full with water. Bring to a boil. Season lightly with salt. : Add potato and cook for 2 minutes. Add reserved 3/4 cup corn kernels and cook for 2 minutes. Add jicama, bell peppers, and remaining diced poblano and serrano chilies; cook for 2 minutes. : Drain vegetables and immediately fold into warm soup. Pour equal portions into six warm soup bowls. Sprinkle an equal amount of chopped cilantro on each and serve immediately. : The entire soup may be made up to one day in advance. Reheat, but *do not cook,* just before serving. Chefs Notes: Dean Fearing is the executive chef of The Mansion on Turtle Creek in Dallas, Texas. __The Mansion on Turtle Creek Cookbook__ , edited by Dotty Griffith, 1987. Posted to MC-Recipe Digest V1 #205 Date: 18 Aug 96 13:52:38 EDT From: Paul & Terri Law <103366.1520@CompuServe.COM>
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