Corn Chowder with Roasted Jalapeno and Parsley Puree

INGREDIENTS:

1 c Rice beans or other very
-small white beans
1 Onion, cut in half and Stuck
-With 2 Cloves
1 Bay leaf
2 ts Salt
2 tb Olive oil
1 md Onion, diced
1/2 ts Freshly ground pepper
3 Garlic cloves, minced or
-pureed
12 Jalapeno chiles, seeded and
-minced
2 c Corn kernels, from about 6
-ears
2 qt Chicken stock
Vegetable stock or
Water
2 Chayote squash, diced
2 Red bell peppers, roasted,
-peeled, Seeded And Diced
1/2 lb Lump crabmeat, picked over
1/2 c Crema Creme Fraiche Or sour
-cream
Minced chives for garnish

Soak rice beans in cold water 8 hours or overnight. Drain, rinse and drain again. Place soaked beans in a medium heavy pot with enough cold water to cover by an inch. Add onion and bay leaf. Bring to a simmer over medium heat, reduce heat to low, cover, and simmer very gently 30 minutes. Add 1 teaspoon salt, and cold water to just cover the beans if necessary. Cook an additional 20-30 minutes until beans are creamy inside but still intact. Remove onion and bay leaf and reserve. Heat olive oil in large kettle over high heat. When smoking, add onions, 1 teaspoon salt, and freshly ground pepper. Stir and cook 5 minutes until softened. Add garlic and chiles and cook one minute to release their aroma. Add corn kernels, stock or water, chayote, and rice beans with the cooking liquid. Bring to a boil, turn down heat and simmer 15 minutes. Stir in peppers, crab, and crema and warm through. Serve garnished with minced chives. Yield: 6 servings