Ron'S Corn Chowder

• Corn Stock 5 cups (recipe below)
• 1 TBS Unsalted Butter
• 1 TBS Olive Oil
• 1 large Leek (white only) diced
• 1 medium onion (scallion) diced
• Salt and cayenne pepper
• 8 ears of corn
• 4 medium potato
• 3 medium red orange and yellow bell peppers
• 1 Jalapeno
• 4 garlic cloves, finely chopped
• 2 TBS chopped fresh basil (only fresh)
• 4 Tbs. Chopped fresh cilantro

1. Remove corn from the cob. The cobs of the corn are boiled in 6 cups water with the potato, 1 tbs, chopped lemon grass and 1 inch of fresh ginger sliced for 10 - 15 minutes to make the stock.
2. Heat butter and 1/ tbs Olive oil in a soup pot. Add Leek and onion and 1/2 tsp salt and a pinch of cayenne. Saute over medium heat until leek and onion are leated through. Cover and steam for 5 to 6 minutes. Set aside 1 cup corn and diced peppers to be sauteed separately and added to the soup later. Add the remaining corn and chopped peppers to the leek and onion along with garlic, 1/2 tsp salt and pinch of cayenne. Saute 2 to 3 minutes. Add 2 cups stock, cover and cook over med to med lowheat for 25-30 minutes. Add 1 cup stock, puree in a blender and return to pot and cook over low heat. Heat 1/2 tbs olive oil in the saute pan. Add remaining corn, jalapeno pepper, the diced peppers, 1/2 tsp salt, pinch of cayenne and saute 5 to 7 min. I like to fry the peppers in a non stick pan until they get a little chard. Basically you keep some of the peppers and corn to add to the puree later. Add the rest to the puree along with 2 cups stock (adjust for consistency) Season to taste and cook over low heat 10 to 15 min. Add basil and cilantro just before serving.

butter, olive oil, onion, salt, corn, potato, red orange, garlic, fresh basil, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/rons-corn-chowder-1202295 (may not work)