Fresh Corn Soup with Grilled Poblano Chiles

By tulawdog

Ingredients

• 2 poblano chiles
• 4 cups fresh corn kernels, cut and scraped from 5 to 6 ears of corn, or about two 10-ounce packages frozen corn
• 1 quart (4 cups) milk, divided
• 1/2 cup butter
• 1 onion, diced small
• 32 ounces chicken or vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Preparation

Step 1

1. Place poblano chiles on a hot grill. Grill each side until blackened. Place chiles in a small paper bag and roll it closed. Set aside for 15 minutes to steam. Then carefully peel skins as much as possible off chiles, take out the seeds and mince the chile flesh.

2. In a blender or food processor, puree until smooth the corn and 2 cups of the milk. Set aside.

3. In a large pot, melt the butter over medium high heat. Add the onion and sauté until softened. Place all the ingredients into the pot and simmer for about 20 minutes, stirring constantly until the soup is hot and the corn is cooked. Add more salt and pepper to taste.

4. Garnish individual bowls with cheese and tortillas chips.