Sopa De Elote (Fresh Corn Soup)

From The New Complete Book of Mexican Cooking, a cookbook sent to me in the Feb '09 cookbook swap by my partner, breezermom.

• Ready In: 35 mins
• Serves: 4
• Yields: 4 bowls of soup

Ingredients

• 4  cups corn kernels, if frozen, defrosted
• 1  onion, chopped
• 3  tablespoons butter
•  salt
• 4  cups  chicken stock
• 1  cup sour cream
• 6  tablespoons cottage cheese or 6  tablespoons cream cheese, chopped
• 2  poblano chiles, peeled, seeded and diced or 1 (4 ounce) can  california green chilies, chopped

Directions

1. Combine the corn kernals and the onion in a food processor and process to a puree. Heat the butter in a saucepan, add the puree and cook over moderate heat, stirring, for 5 minutes.
2. Stir in the chicken stock and season with salt if necessary.
3. Simmer, over low heat, for 10 minutes longer.
4. Stir in the sour cream and simmer for a few minutes longer.
5. When ready to serve, strain the soup. Have ready 4 soup bowls, each with a tablespoon of cheese and about 2 teaspoons chili, and pour the soup which should be the consistency of heavy cream.