Ingredients

  • 1 quart Shamrock Farms Heavy Cream
  • 1 stick of butter
  • 1 cup of flour
  • 6 ears of corn, husked and de-silked, roasted
  • 2 roasted and peeled red bell peppers, diced
  • 2 roasted and peeled green bell peppers, diced
  • 1/3 cup chopped cilantro
  • 2 peeled and diced potatoes
  • 1 teaspoon cayenne pepper
  • 1 teaspoon paprika
  • 2 cloves garlic, chopped
  • 1 tablespoon chili powder
  • 1 tablespoon thyme
  • 1 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 1/4 cup El Pato sauce
  • 1 bay leaf
  • 8 ounces cream corn
  • 1 quart chicken stock
  • 1 cup diced onions
  • 1 cup diced celery
  • Salt and pepper to taste

Yield

Serves 6 - 8

Directions

Steam potatoes until done (about 10 minutes), then set aside. Place corn in oven with skin on and roast on 350 degrees F for about 20 minutes. Set aside and let cool. Cut corn off cob. Heat butter and sauté onion and celery. Add flour and stir and cook for 5 minutes. Add chicken stock and mix thoroughly, and then add remaining ingredients and seasonings. Bring to a boil, stirring occasionally. Remove from heat and serve.