Instructions: Make the puree:
Broil the jalapenos 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 jalapenos to a bowl and let them stand, covered tightly, until they are cool enough to handle. Wearing rubber gloves, peel the jalapenos, cut off

the tops, and discard all but 1 teaspoon of the seeds. In a blender puree

the jalapenos 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.

Make the chowder:
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 puree 2 cups of the chowder and stir the puree into the remaining chowder.

Serve the chowder with a small dollop of the jalapeno and parsley puree swirled into it.

Makes about 8 cups, serving 4 to 6.

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