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Message: <br /><br /> If you are having trouble reading this email, you may view this article online at: http://www.jweekly.com/38351/full/38351/spicy-corn-chowder/ <br /><br /> <b>Spicy Corn Chowder</b> <br /> Monday, June 15, 2009 | by <br /><br /><p>Serves 3-4<br /><br />3 Tbs. unsalted butter<br />6 Tbs. flour<br />3 1⁄2 cups water<br />1 white onion, diced<br />2 medium baking potatoes, scrubbed and diced<br />1 cup fresh or frozen corn kernels<br />6 scallions, sliced<br />1 cup half-and-half<br />1⁄2 to 1 tsp. chili powder<br />1⁄2 tsp. cumin<br />salt and pepper to taste<br />1⁄4 cup grated jack (or pepper jack) cheese<br /><br /><br />Melt the butter in a soup pot over medium heat. Sprinkle in the flour and whisk together until a thick paste forms. Slowly add 31⁄2 cups of water, whisking constantly until a milky broth develops. Add the onions and potatoes to the broth. Increase heat to high and cook for 10-15 minutes or until potatoes are cooked through.<br /><br />Add the corn and most of the scallion slices (reserve a few pinches for garnish). Stir in the half-and-half and more water if necessary to bring the soup to a creamy, chowder-like consistency. Add chili powder, cumin, salt and pepper. Adjust seasonings as necessary. Stir in cheese until melted and fully incorporated.<br /><br />To serve, ladle into bowls and garnish with scallions and croutons if desired.</p> <p>(Gabi Moscowitz)</p>

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