Sweet Corn Soup With Poblano Puree

Submitted by threeovens

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

 

• Ready In: 1hr 10mins
• Ingredients: 9
• 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.