White corn soup with poblano chili puree - bon appetit

4 servings

Ingredients

Quantity Ingredient
1 Poblano chili*
1 tablespoon Plus 2 1/2 C (or more) chicken stock or canned low-salt broth
2 tablespoons (1/4 stick) butter
¾ cup Chopped onion
5 cups White corn kernels (from about 5 ears)
2 tablespoons Chopped fresh cilantro

Directions

Char poblano chili over gas flame or in broiler until blackened on all sides. Place in paper bag; let stand 10 minutes. Remove stem; peel and seed chili. Puree chili in blender with 1 T stock. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.) Melt butter in heavy large saucepan over medium-low heat. Add onion; saute until tender and translucent, about 10 minutes. Add corn; saute 2 minutes. Add 2½ C stock, bring to boil. Reduce heat and simmer until corn is tender, about 6 minutes. Puree soup in blender in batches. Return to saucepan. Season to taste with salt and pepper.

Reheat soup, thinning with more stock, if desired.

Ladle soup into bowls. Swirl in poblano chili puree. Sprinkle with cilantro.

*A fresh green chili, often called a pasilla, available at Latin American markets and some supermarkets.

Bon Appetit/August/94 Scanned & edited by Di Pahl & <gg>

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