Mexican Corn Soup

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 pot 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.

NOTE: If you are out of chicken stock or want a vegetarian alternative, try making a stock from the cobs for a delightful corn-flavored soup base. If you add a dash of soy sauce at the end, you can’t taste it but it perks up the broth nicely. And if you have onion peelings handy, these great to include when you are boiling the cobs.

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