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Add a photoServings: 6
Ingredients
- 6 x ears fresh corn
- 1 lrg poblano chili
- 3 c. water
- 1 can low-salt chicken broth - (14 1/2 ounce)
- 1 x russet potato - (abt 8 ounce) peeled, quartered
- 1/2 c. minced fresh cilantro
- 1/2 c. whipping cream
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Cilantro sprigs
Directions
- Preheat oven to 450 degrees. Keeping husks on corn, place corn on heavy rimmed baking sheet. Roast till corn is fragrant and husks brown, about 30 min. Let cold. Remove husks from corn. Cut off corn kernels and set aside.
- Char chili over gas flame or possibly in broiler till blackened on all sides. Enclose in paper bag and let stand 10 min. Peel, seed and quarter chili.
- Combine 3 1/2 c. water, broth and potato in large pot. Cover partially and simmer over medium heat till potato is tender, about 20 min.
- Using slotted spoon, transfer potato to processor; reserve cooking liquid. Add in corn, chili and minced cilantro to processor. Puree till mix is as smooth as possible, gradually adding most of reserved cooking liquid through feed tube.
- Strain corn puree through sieve into large saucepan, pressing on solids. Fold in remaining cooking liquid and cream. (Can be prepared 1 day ahead. Cover and chill.)
- Bring soup to simmer. Season to taste with salt and pepper. Ladle soup into bowls. Garnish with cilantro sprigs and then serve immediately.
- This recipe yields 6 servings.
- Comments: The decade saw the rise of a modern southwestern cuisine, and the rise of chilies, like the poblano which gives this soup a kick.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 6 servings | |
| Calories 103 | |
| Calories from Fat 40 | 39% |
| Total Fat 4.57g | 6% |
| Saturated Fat 2.5g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 38mg | 2% |
| Potassium 315mg | 9% |
| Total Carbs 13.81g | 4% |
| Dietary Fiber 1.4g | 5% |
| Sugars 1.38g | 1% |
| Protein 3.54g | 6% |
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