3 medium poblano chiles, or 2 green bell peppers and 1 jalapeno, or 2 long hot
4 tablespoons (1/2 stick) unsalted butter
1 small onion, finely
1 garlic clove, minced
4 tablespoons flour
3 cups chicken broth
1 cup diced cooked chicken white meat
1 1/2 cups fresh or frozen corn kernels
2/3 cup half-and-half
Salt and black pepper to taste
Chopped fresh cilantro
(coriander) or parsley (garnish)
To peel either poblano chiles or green bell peppers, hold over flame of
the burner with a long wood-handled fork or grill under the broiler, turning
frequently until the skin in brown and blistered. Immediately wrap in foil or
place in paper bag. Close tightly and let steam for 5 to 10 minutes. Skin will
loosen and can be easily rubbed or stripped off.
Discard seeds and white ribs. Puree peeled, roasted peppers with unpeeled
hot green chile peppers in a blender of food processor, adding a little broth
if needed. (If you have a hand blender, just cut up peppers, add then to soup,
Melt butter in a 2-quart saucepan and sauté onion and garlic until wilted
but not taking on color, about 5 minutes.
Blend in flour with a whisk over low heat, then add pureed chilies and soup.
Simmer, partly covered, for about 5 minutes.
Add chicken, corn, and half-and-half to hot soup. Cook for 10 minutes or
until corn is plump and tender.
Adjust seasonings and serve immediately in warm
cups or small bowls.