Sweet Corn Soup With Poblano Puree

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

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

Recipe

• 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.