6 large ears of corn
1 teaspoon corn oil
2 onions — chopped
2 cloves garlic — chopped
1 1/2 poblano peppers — seeded and diced
2 serrano peppers — seeded and chopped
3 cups chicken stock
2 cups heavy cream
salt — to taste 1 tablespoon lime juice — approximately
1 small baking potato — peeled and diced
1/2 cup jicama — peeled and diced
1/4 red bell pepper — seeded and diced
1/4 yellow bell pepper — seeded and diced
1 tablespoon fresh cilantro — finely chopped
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.
Chef’s 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.