El Jarro's Roasted Poblano and Corn Soup
3 cups corn kernels (about 4 cobs of
corn if using fresh corn)
8 medium poblano chiles, roasted
1/2 stick (4 tablespoons) butter
2 teaspoons minced garlic
1/2 cup chopped red bell pepper
1/2 cup chopped chives
8 ounces cream cheese, at room
temperature, cut into chunks
1 quart heavy cream
8 ounces chicken broth
1 teaspoon white pepper, or to taste
Water, as needed to thin soup to
Salt, to taste
Chopped fresh cilantro leaves
Remove silk from fresh corn, but leave husks attached. Wrap the cobs
loosely with the husks and place over hot coals or in a 450 degree F
oven, turning as needed, for about 15 to 20 minutes, or until
cooked. (The process will be quicker on an outdoor grill.) Let cool,
remove the husks, then cut the kernels from the cobs using a sharp
Meanwhile, place poblano chiles over a hot fire or under the
broiler, turning as needed until the skins are blackened. Remove
from oven and place chiles in a plastic or paper bag until cool,
allowing the steam to loosen the skins. Remove the stems, seeds and
skins and discard; cut chiles into 1/4-inch cubes.
Place half of the corn kernels and half of the chiles in a blender
and purée until smooth. Leave the remaining kernels whole. Proceed
with recipe or refrigerate corn and chiles until needed.
Heat butter in a large pot. Add garlic and sauté briefly. Add red
pepper and chives and continue sautéing for 2 to 3 minutes more. Add
reserved corn and poblanos, the cream cheese, heavy cream, chicken
broth and pepper.
Bring to a boil, reduce heat and simmer,
whisking, until cream cheese has been incorporated. Add water to
thin the soup if desired.
Season to taste with salt and add more pepper if
needed. (Soup can be made ahead, then cooled, covered, and
refrigerated. Reheat slowly, thinning with water if necessary.)
To serve, pour into heated bowls and garnish with cilantro.
Makes about 10 cups.
Source: El Jarro's - San