A Jalapen~o Kick

Some corn recipes call for raw corn that will be cooked in the dish; others work better with cooked corn. In either case, to remove kernels, hold the ear at an angle and place a sharp knife at the top of the ear parallel to it. Place bottom of ear on a cutting board or in a large bowl, and work the knife down the ear. A large ear yields about 1/2 cup of kernels. Once the kernels are off the cob, use them immediately or they’ll lose their flavor and juiciness.

This soup is a rich, creamy chowder that comes together in minutes. It has a Southwestern chile accent, tamed by the addition of corn. The perfect accompaniment is garlic bread with chile-spiked butter.

SOUTHWEST CORN-CHEESE SOUP

If you can’t find Monterey Jack with jalapen~os at your supermarket, use regular Monterey Jack and add 1/4 teaspoon crushed red pepper flakes. This soup is mildly, not wildly, hot.

1 tablespoon butter

1/2 cup diced onion

1 tablespoon flour

1/2 cup hot half and half or milk

1 cup shredded Monterey Jack cheese with jalapen~os

1 cup hot chicken broth

2 tablespoons diced canned green chiles

1/2 cup fresh raw corn kernels (1 large or 2 small ears)

Freshly ground white pepper

Melt butter in medium pan. Add onion and saute until tender and transparent, about 5 minutes. Stir in flour and cook until paste-like. Continue to cook and stir while gradually adding half and half until mixture is very thick and smooth.

Reduce heat to very low and stir in cheese, 1 heaping tablespoon at time. (Mixture will be very thick and stringy.) Slowly pour in chicken broth, whisking until mixture is smooth. Stir in green chiles and corn and simmer 5 minutes. Do not boil or mixture will curdle. Season to taste with pepper. Serve immediately.

Makes 2 servings.

Each serving contains about:

443 calories; 782 mg sodium; 88 mg cholesterol; 31 grams fat; 22 grams carbohydrates; 21 grams protein; 1.38 grams fiber.