A long time back, R and I had gone to Austin Java Cafe for dinner. We always order their soup and sandwich special. I love soups and they always have a good soup on their daily specials. Our perennial favorite is the African Spicy Peanut Soup, but they had a jalapeno corn chowder that particular day which sounded intriguing. So I went ahead and ordered that. (I am the culinary adventurer of the couple, as you might be able to tell). It was fantastic. A smooth , slightly sweet corn soup with an underlying spicy smoky taste of jalapenos. I don't know how they make it, but I have been dying to recreate it or at least attempt it ever since. I finally got to try it out a few days back. I think theirs was a smooth corn texture, but I let about 1/4th of the corn stay whole and I ended up using Thai Birds Eye chillies instead of jalapenos.
I used about 20 ounces of sweet corn kernels and 8-10 Thai Birds Eye chillies. I covered the corn with about double the amount of water in my soup pot and set it to boil. While the corn was boiling, I stir fried the chilies in a little oil in a pan. When the corn boiled over once, I turned of the heat and let it cool a bit. Then I put about 3/4 of it along with the water from the soup pot in the blender along with the chillies. After pureeing it to a smooth consistency, I put the mixture back in the soup pot along with the remaining 1/4 of the whole corn kernels. I added about 2 tsps of salt and about 2 ounces of Velveeta cheese and let it boil for 10-15 minutes.
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