My friend, Dale and I were in Phoenix at a seminar and had a chance to go to the Boulder's Resort for lunch. If you haven't been to the Boulders, it is worth the trip. The resort is literally "wedged" into an area surrounded by incredible, large rock formations. They have a golf course and a conference area.
The waiter recommended the soup of the day. We split a bowl and both agreed it was fabulous. We asked for the recipe and the waiter graciously brought us a copy. The recipe is for "restaurant" proportions, so its going to need a little "tweaking" to make it at home.
2 ea. Grilled Jalapenos
2 ea Leeks, cleaned and rinsed
1 Yellow pepper, charred with seeds removed
2 Garlic cloves
3lbs. Frozen corn
2 Grilled white onions
2 oz. Butter
2 cups Chardonay
0.5 oz Fresh thyme
1/2 gal chicken stock
1 qt Heavy cream
3 cups Queso Blanco cheese, grated
Cook corn, peppers, onions and garli in butter until onions are transparent. Deglaze with the chardonay. Add in fresh thyme, stems and all. Simmer until reduced by half. Add hot chicken stock. Simmer for 15 min. Remove thyme stems. Add in queso blanco and puree in blender. Season to taste. Add in Heavy Cream before serving.
Garnish with small amount of Chile Oil
For the chile oil: Take 6 seeded, dried New Mexico Chiles, 6 sun dried tomatoes, 1 tsp paprika, 1 clove garlic, 1 sliced shallot, 3 cups of salad oil, and heat until oil starts to simmer. Puree in blender for 3 minutes and strain through a coffee filter. Salt to taste.