Southwest Corn and Turkey Chowder
with Ancho Chili Cream

1 small head of garlic
1 tsp. olive oil
4 ears fresh corn
2 TBS olive oil
½ cup chopped carrots
¼ cup chopped celery
½ cup chopped onion
1 Serrano chile, chopped
1½ cup turkey stock
1 cup hand shredded turkey, bite-sized pieces
1 cup heavy cream
Salt
Freshly ground black pepper

Preheat the oven to 400º F.

Preheat the grill.

With a sharp knife, cut off the top of the garlic head, exposing the cloves.  Place on a piece of foil and drizzle with 1 tsp. olive oil and wrap tightly.

Roast the garlic in the oven until soft, about 30 minutes.  Remove and let cool.  Rub the corn with the 2 TBS olive oil and grill until slightly charred all over.  When cool enough to handle, scrape the kernels off of the cob, discarding the cob.

In a heavy saucepot, place the carrots, celery, onion, and Serrano chile.  Cover with water, bring to a simmer, and cook 5 minutes.  Add half of the corn and simmer an additional 10 minutes.

Remove the solids, reserving the liquid.   Puree the vegetables in a food processor, along with the roasted garlic, adding just enough of the reserved liquid to obtain a smooth puree.

Strain the mixture through a sieve into a saucepot.  Add the turkey and remaining corn to the liquid and bring to a simmer. Add the cream and simmer 5 minutes.  Season to taste with salt and pepper and serve at once in individual bowls, with a dollop of the ancho chile cream.

For the Ancho Chile Cream:

1 ancho chile
3 TBS milk
2 TBS crème Fraîche

In a skillet, over medium heat, dry toast the ancho until slightly puffed and charred.  Remove to a bowl and cover with hot water.  Let stand 15 minutes.  Puree the ancho in a blender with the milk.   Sieve the mixture into a bowl, and whisk in the crème fraîche.