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["Using only 2 tablespoons each of the olive oil and butter--over medium heat, saute the garlic, chopped/diced green chiles and onion for about 10 minutes until the onion looks transparent. Set aside to cool.", "", "While the onion mixture is sauteing, in your 5-6 quart cooking pot bring all of the chicken broth to a boil. Add the potatoes and parsley. Cook for about 15 minutes until the potatoes are supple when pierced with a fork. Set aside to cool.", "", "Spread out a fresh kitchen towel on your lowest counter and cut all of the corn off the cobs using a SHARP knife and holding the small end of the corn and the fat end in the center of the towel (the towel catches more of the ""squirts"" than a bowl). Go all the way around, then invert the corn and cut off the rest of the kernals. Let this corn mound up on the towel. Melt the other 2 tablespoons of butter and olive oil in your largest fry pan over medium high heat. Shimmy the corn from the towel into the pan. Stir occasionally while the corn gets a little blackened and smokey smelling.", "", "In your blender, whirl the potato/broth mixture til chunky. Add the cooled onion mixture and half of the roasted corn. Return everything to your 5-qt pot and stir over medium heat. Add the rest of the roasted corn, wine and cream. If too thick, thin with chicken broth or milk. Garnish with creme fraiche, green onion tops or chives, and salted pistachios."]
