Serves: 4
Total Calories: 203
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 may get too soft. Place in a plastic bag and steam about 5 minutes. Wearing rubber gloves, rub or scrape off the charred skin. Cut the chiles open, remove the seeds and veins. Chop coarsely and reserve.
2. In a large heavy saucepan, heat the butter and oil over medium heat. Cook the onion and garlic, stirring frequently, until softened, 3 to 4 minutes. Add the potato, water, parsley, and chicken stock. Bring to a boil, then reduce the heat to medium-low and cook until the potato is very tender, about 15 minutes.
3. Meanwhile, bring a small pot of water to a boil and cook the corn until just tender, about 3 minutes. Drain and reserve.
4. When the potato is done, transfer the contents of the saucepan to a blender or food processor. Add the reserved chiles, cream, and salt. Purée until smooth. Return the soup to the saucepan, and bring to a boil over medium-low heat, stirring frequently, to prevent scorching. Divide the soup among 4 soup bowls. Garnish each serving with about 2 tablespoons of corn, and sprinkle with parsley.
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 Poblano Chile and Potato Soup recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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