Directions

Sauté onion/garlic in oil. Let mixture cool until WARM, not hot. Drain corn, reserving 2 qts of liquid. Set aside corn.   Add spices to heavy cream and mix.  Set aside. Drain chipoltes, reserving sauce for more “fire” if needed. Chop chipoltes and set aside. To WARM sautéed onion and garlic, add flour in about 4- 6 steps to make roux.  Roux will be very thick.  Keep roux warm. To WARM roux, mix in corn and cream/spice mixture in about 4 to 6 steps. Using double boiler or wire guard on burner, bring almost to a boil. DO NOT BOIL.  Best to go slow and low than risk the boil. Add corn water and peppers, maintaining heat until warm enough to eat.  If more “fire” is desired, add some or all adobo sauce. AVOID BOIL. Serve with warm tortillas/cornbread.  Or, refrigerate for later use.  Don’t freeze. Original recipe from Laura Koble and made by Dawn Wilson and Joni Lehman.