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Cream of Fresh Corn and Poblano Chile Soup |
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Serves: 8 Print this Recipe(Crema de Elote y Poblano) Category: Puréed Soups Corn with poblano chiles is one of my absolute favorite combinations of the Mexican kitchen, and I often crave this wonderful soup. A blender works best to purée the vegetables for this soup. 4 poblano chiles 8 ears yellow corn (medium sized) 2 cups water 1 cup canned fat-free reduced-sodium chicken broth 1 medium white onion, sliced 2 tablespoons unsalted butter 1/2 teaspoon salt, or to taste 2 cups heavy cream 4 ounces Monterey Jack cheese, cut into 1/4-inch cubes 1. Roast the chiles directly over a gas flame, or under a preheated broiler, turning frequently with tongs, until charred all over, about 3 to 4 minutes. Watch carefully to prevent charring too much, or the chiles will get too soft. Put the chiles into a plastic bag, and let steam about 5 minutes. Wearing rubber gloves, peel, seed, and chop the chiles. Set aside. 2. Cut the corn kernels from the cobs over a large bowl, and scrape the cobs to get the remaining pulp. 3. In a large soup pot, bring the water and chicken broth to a boil. Add the corn kernels, corn pulp, onion, butter, and salt. Cook 5 to 6 minutes. Remove the pan from the heat. 4. In a blender jar, purée the corn mixture and the reserved chopped chiles, in batches if necessary, until smooth. Add 1 cup of the cream, and blend again, about 30 seconds. 5. Pour the blended soup back into the same soup pot, and bring to a boil, over medium heat, stirring frequently. Reduce heat to low, and stir in the remaining 1 cup of cream and cook, uncovered, stirring frequently, until steaming hot, 3 to 4 minutes. Adjust seasoning. Put 2 tablespoons of diced cheese into the bottom of each soup bowl, and ladle the hot soup into the bowls. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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