Serves: 8
Total Calories: 356
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 Cream of Fresh Corn and Poblano Chile Soup recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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