Cream of Fresh Corn and Poblano Chile Soup
Crema de Elote y PoblanoCorn with chiles is one of my absolute favorite combinations of the Mexican kitchen, and I often crave this wonderful soup. A blender works best to purée the vegetables for this soup.
Ingrediënten
Makes 8 servings
- 4 poblano chiles
- 8 medium ears yellow corn
- 2 cups water
- 1 cup canned fat-free reduced-sodium chicken broth
- 1 medium white onion sliced
- 2 tablespoons unsalted butter
- ½ teaspoon salt or to taste
- 2 cups heavy cream
- 4 ounces Monterey Jack cheese cut into 1⁄4-inch cubes
Instructies
- Roast the chiles directly over a gas flame, or under a preheated broiler, turning frequently with tongs, until charred all over, about 3 to 4 minutes.
- Watch carefully to prevent charring too much, or the chiles will get too soft.
- Put the chiles into a plastic bag, and let steam about 5 minutes.
- Wearing rubber gloves, peel, seed, and chop the chiles.
- Set aside.
- Cut the corn kernels from the cobs over a large bowl, and scrape the cobs to get the remaining pulp.
- In a large soup pot, bring the water and chicken broth to a boil.
- Add the corn kernels, corn pulp, onion, butter, and salt.
- Cook 5 to 6 minutes.
- Remove the pan from the heat.
- In a blender jar, purée the corn mixture and the reserved chopped chiles, in batches if necessary, until smooth.
- Add 1 cup of the cream, and blend again, about 30 seconds.
- Pour the blended soup back into the same soup pot, and bring to a boil, over medium heat, stirring frequently.
- Reduce heat to low, and stir in the remaining 1 cup of cream and cook, uncovered, stirring frequently, until steaming hot, 3 to 4 minutes.
- Adjust seasoning.
- Put 2 tablespoons of diced cheese into the bottom of each soup bowl, and ladle the hot soup into the bowls.
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