Cedric Benson smooth-but-sassy chowder (AKA spicy corn chowder)

January 31, 2007

MAKES 6 TO 8 SERVINGS

4 tablespoons vegetable oil

� leek (white part only), thinly sliced

� large onion, diced

2� stalks celery, diced

� cup garlic, minced

2 pounds frozen corn kernels

3/4 tablespoon canned chipotle chiles, chopped

4 cups chicken broth

2 cups heavy whipping cream, warmed

1 tablespoon vegetable oil

1 cup frozen corn kernels, sauteed and browned, for garnish

In vegetable oil, saute leek, onion and celery until soft. Add 2 pounds corn; saute for another 3 minutes. Add chipotle chiles and chicken broth; bring to boil. Reduce heat to simmer; add warm cream. Simmer for 20 minutes. In 1 tablespoon vegetable oil, saute and brown 1 cup frozen corn for garnish. Remove from heat and carefully put into blender a little at a time to puree. Sprinkle browned corn on top of soup as garnish.

Stewart's Bar & Grille

Nutrition facts per serving: 312 calories, 21 g fat, 8 g saturated fat, 43 mg cholesterol, 29 g carbohydrates, 6 g protein, 97 mg sodium, 2 g fiber