Wednesday, June 22, 2011
I know it’s probably 100 degrees where you live, but this soup is worth eating anyway while the season's corn is fresh off the fields.
This chile-corn chowder is always good with frozen corn, but so much more amazing with fresh. And if that doesn’t convince you, now is the perfect time to grill those sweet poblanos.
Fresh Corn Soup with Grilled Poblano Chiles
Fresh corn is best and frozen corn works too, but never used canned for this recipe. You’ll need a blender or food processor for this one.
2 poblano chiles
4 cups fresh corn kernels, cut and scraped from 5 to 6 ears of corn, or about two 10-ounce packages frozen corn
1 quart (4 cups) milk, divided
1/2 cup butter
1 onion, diced small
32 ounces chicken or vegetable broth
1 teaspoon salt
1/2 teaspoon ground black pepper
Shredded mexican cheese blend
Crushed Tortilla Chips
1. Place poblano chiles on a hot grill. Grill each side until blackened. Place chiles in a small paper bag and roll it closed. Set aside for 15 minutes to steam. Then carefully peel skins as much as possible off chiles, take out the seeds and mince the chile flesh.
2. In a blender or food processor, puree until smooth the corn and 2 cups of the milk. Set aside.
3. In a large pot, melt the butter over medium high heat. Add the onion and sauté until softened. Place all the ingredients into the pot and simmer for about 20 minutes, stirring constantly until the soup is hot and the corn is cooked. Add more salt and pepper to taste.
4. Garnish individual bowls with cheese and tortillas chips.
By Laura Flowers.