- 5 fresh jalapeño chilies
- 1/4 cup olive oil
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon water
- 1 garlic clove, minced
- 1 cup packed fresh parsley leaves
- 1 onion, chopped fine
- 2 ribs of celery, chopped fine
- 2 tablespoons vegetable oil
- 2 cups chicken broth
- 2 1/2 cups water
- 1 1/2 pounds boiling potatoes
- 1/2 pound ham steak if desired, cut into 3/8-inch cubes
- 4 cups fresh corn kernels including the pulp scraped from the cobs (cut from about 6 ears of corn)
- 2 teaspoons fresh thyme leaves, minced
- Broil the jalapeños on the rack of a broiler pan under a preheated broiler about 2 inches from the heat, turning them every 5 minutes, for 15 to 20 minutes, or until the skins are blistered and charred. Transfer the jalapeños to a bowl and let them stand, covered tightly, until they are cool enough to handle. Wearing rubber gloves, peel the jalapeños, cut off the tops, and discard all but 1 teaspoon of the seeds. In a blender puree the jalapeños with the seeds, the oil, the lime juice, the water, the garlic, the parsley, and salt to taste. The puree may be made 3 days in advance and kept covered and chilled.
- In a kettle cook the onion and the celery in the oil over moderate heat, stirring, until the celery is softened, add the broth, the water, the potatoes, peeled and cut into 3/8-inch cubes, and the ham, and simmer the mixture for 10 minutes. Stir in the corn and the thyme and simmer the chowder for 5 minutes, or until the potatoes are tender. In a blender or food processor purée 2 cups of the chowder and stir the purée into the remaining chowder.
- Serve the chowder with a small dollop of the jalapeño and parsley puree swirled into it.