This recipe is adopted from Diana Kennedy’s “The Cuisines of Mexico”. It has the wonderfully fresh and uncomplicated flavor of young corn.
4 cups corn (or kernels from 5 ears)
2 or 3 large green poblano chilies
6 cups chicken broth
1 Tbsp butter (or more)
1/2 cup milk or cream
Garnish: slivered cilantro leaves, strips of roasted poblanos, sour cream, etc.
Roast the poblanos over a gas flame till they begin to char, then wipe off the charred skin with a paper towel. Remove seeds and veins, and if they are very picante soak in salted water for about 30 minutes to remove some of the heat.
Put roasted peppers in a blender, along with 1/4 cup broth. Blend to a puree, then melt butter in a pan and cook puree over high heat for about 3 minutes. Add the rest of the chicken broth (5 1/2 cups) and the corn, and simmer till the corn is cooked, about 20 minutes. [If you want to try Diana's original recipe, stop here. Garnish with poblano strips, farmer cheese, and fried tortilla triangles. Otherwise, continue...]
Return the soup to the blender and blend till smooth, then pour back into the pan and add 1/2 cup milk or cream (or to taste) and heat gently.
Garnish with cilantro slivers and/or a bit of sour cream.