Green Chile and Corn Chowder

Ingredients:

6 yellow onions, diced

1/2 cup garlic, minced

24 ears of corn, removed from the cob

15 russet potatoes, diced

6# green chile

2 qts. tomato, diced

1 oz. Italian herb mix

3 gallons hot chicken stock

1 gallon heavy cream

Flour

Salt, pepper and lime juice to taste

Method:

1. Sweat onions and garlic in blended oil till soft.
2.  Add green chiles and cook for 10 minutes.
3. Add corn and cook for 10 minutes.
4. Add Italian herb mix and stir well.
5. Bring 3 gallons well seasoned miso stock to a boil.
6. Make a Quesada, a mixture of flour and water slightly thicker than pancake batter.
7. Thicken the miso stock with the Quesada as you would with a roux.
8. Allow miso stock to cook for 10 minutes.
9. Add miso stock to corn and green chiles.
10. Add potatoes to chowder.
11. Cook until potatoes are tender.
12. Season with salt, pepper and lime juice.
13. Add heavy cream and cool.

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