Sweet Corn Soup With Poblano Puree

Try to get sweet white corn for appearance, but yellow corn will work fine too.

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 1  poblano pepper
• 2 1⁄2 cups chicken broth
• 2  tablespoons chicken broth
• 2  tablespoons unsalted butter
• 1  small onion, chopped
• 5  cups  fresh white corn kernels (about 10 ears)
•  salt & freshly ground black pepper
• 1⁄4 cup heavy cream
•  fresh cilantro, for garnish

Directions

1. Preheat the broiler then broil Poblano pepper, turning occasionally, until charred, about 8 to 12 minutes.
2. Wrap pepper in paper toweling and let cool about 10 minutes; skin should slide off easily with the towel, just remove the seeds.
3. In a blender, puree the pepper and 2 tablespoons chicken broth; transfer mixture to a bowl and rinse out blender.
4. Meanwhile, melt butter in a large saucepan over medium heat; add onion and cook until tender, but not browned, about 8 to 10 minutes.
5. Add corn, remainder of chicken broth, 3/4 teaspoon salt, and 1/4 teaspoon pepper; bring to a boil, reduce heat and simmer until corn is tender, about 10 to 15 minutes.
6. Blend soup in batches, or use an immersion blender, until smooth; add water if needed.
7. Taste and adjust seasonings.
8. Serve with a drizzle of heavy cream and a drizzle of poblano puree; garnish with fresh cilantro, chopped, if desired.