Heat olive oil in a large, heavy-bottomed soup pot. Saute corn, onions, carrots, celery and bell pepper over medium heat for about 20 minutes, or until soft. Add serrano peppers and all spices. Stir to mix well, and cook 5 minutes longer. Add stock and cream, mix well, reduce heat to low and simmer, partially covered, for 45 minutes to 1 hour. . Serve hot. NOTES : Chowder can be made in advance and refrigerated or frozen. Reheat slowly, over medium-low heat, without bringing mixture to a boil. . Formatted in MasterCook by Art Guyer at ThePoint@beachlink.com . Recipe by: MIXX Restaurant (Chile Pepper 2/98) Posted to KitMailbox Digest by "Art Guyer"
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|Serving Size: 1 Serving (469g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 648 (92%)|
|Amt Per Serving||% DV|
|Total Fat 72g||96 %|
|Saturated Fat 44.1g||220 %|
|Monounsaturated Fat 21.4g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 260.8mg||80 %|
|Sodium 534.2mg||18 %|
|Potassium 441.7mg||12 %|
|Total Carbohydrate 11.1g||3 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 9.4g|
|Protein 7.5g||11 %|
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Calories per serving: 704
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