Recipes from Mexico :: Mexican Soups and Stews
5 or 6 med. ears fresh corn, husked*
3 1/2 (three and a half) c. chicken stock or broth
1/2 to 3/4 tsp. salt
2 fresh poblano chiles, roasted, peeled, seeded and de-veined
3 Tbsp. butter or butter-replacement
1 large tomato, broiled
1/4 c. coarsely chopped white onion
1/2 tsp. dried oregano
1/2 c. whipping cream
* May substitute 2 (10 ounce) pkg. frozen whole kernel corn, cooked 4 to 5 mins. or until tender.
Cut corn kernels from cobs with knife. Scrape cobs with spoon to remove pulp. You should have 4 c. 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 mins.
Remove 1/2 c. 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-in. wide strips; cut strips crosswise into 2- or 3-in. lengths. Sauté chiles in butter in med. skillet over med. heat until limp or soft and tender, 4 to 5 mins. Remove with slotted spoon; reserve.
Process tomato, onion and oregano in blender until smooth. Heat butter remaining in skillet over med. heat until hot; add tomato mixture. Cook and stir until thickened, 4 to 5 mins.
Add tomato mixture to corn mixture in saucepan; heat to boiling. Reduce heat to low; simmer 5 mins.
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.
