5 or 6 medium ears fresh corn, husked*
3 1/2 cups chicken stock or broth
1/2 to 3/4 teaspoon salt
2 fresh poblano chiles, roasted, peeled, seeded and de-veined
3 tablespoons butter or margarine
1 large tomato, broiled
1/4 cup coarsely chopped white onion
1/2 teaspoon dried oregano
1/2 cup whipping cream
* May substitute 2 (10 ounce) packages frozen whole kernel corn, cooked 4 to 5 minutes or until tender.
Cut corn kernels from cobs with knife. Scrape cobs with spoon to remove pulp. You should have 4 cups kernels and pulp. Combine corn, stock and salt in 3-quart saucepan. Heat to boiling; reduce heat to low. Simmer, covered, until corn is tender, 8 to 10 minutes.
Remove 1/2 cup corn from pan with slotted spoon; reserve. Process remaining corn and stock, 1/2 at a time, in blender until smooth. Return to saucepan.
Cut chiles lengthwise into 1/2-inch wide strips; cut strips crosswise into 2- or 3-inch lengths. Sauté chiles in butter in medium skillet over medium heat until limp and tender, 4 to 5 minutes. Remove with slotted spoon; reserve.
Process tomato, onion and oregano in blender until smooth. Heat butter remaining in skillet over medium heat until hot; add tomato mixture. Cook and stir until thickened, 4 to 5 minutes.
Add tomato mixture to corn mixture in saucepan; heat to boiling. Reduce heat to low; simmer 5 minutes.
Remove soup from heat; gradually stir in cream. Cook over very low heat just until hot, about 30 seconds, without boiling.
Serve soup immediately, garnished with reserved corn and chiles.
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