Sweet Corn Soup With Poblano Puree - cooking recipe

Ingredients

1 poblano pepper
2 1/2 cups chicken broth
2 tablespoons chicken broth
2 tablespoons unsalted butter
1 small onion, chopped
5 cups fresh white corn kernels (about 10 ears)
salt & freshly ground black pepper
1/4 cup heavy cream
fresh cilantro, for garnish

Preparation

Preheat the broiler then broil Poblano pepper, turning occasionally, until charred, about 8 to 12 minutes.
Wrap pepper in paper toweling and let cool about 10 minutes; skin should slide off easily with the towel, just remove the seeds.
In a blender, puree the pepper and 2 tablespoons chicken broth; transfer mixture to a bowl and rinse out blender.
Meanwhile, melt butter in a large saucepan over medium heat; add onion and cook until tender, but not browned, about 8 to 10 minutes.
Add corn, remainder of chicken broth, 3/4 teaspoon salt, and 1/4 teaspoon pepper; bring to a boil, reduce heat and simmer until corn is tender, about 10 to 15 minutes.
Blend soup in batches, or use an immersion blender, until smooth; add water if needed.
Taste and adjust seasonings.
Serve with a drizzle of heavy cream and a drizzle of poblano puree; garnish with fresh cilantro, chopped, if desired.