Sopa De Elote (Fresh Corn Soup) - cooking recipe

Ingredients

4 cups corn kernels, if frozen, defrosted
1 onion, chopped
3 tablespoons butter
salt
4 cups chicken stock
1 cup sour cream
6 tablespoons cottage cheese or 6 tablespoons cream cheese, chopped
1 poblano chiles, peeled, seeded and diced or (4 ounce) can california green chilies, chopped

Preparation

Combine the corn kernals and the onion in a food processor and process to a puree. Heat the butter in a saucepan, add the puree and cook over moderate heat, stirring, for 5 minutes.
Stir in the chicken stock and season with salt if necessary.
Simmer, over low heat, for 10 minutes longer.
Stir in the sour cream and simmer for a few minutes longer.
When ready to serve, strain the soup. Have ready 4 soup bowls, each with a tablespoon of cheese and about 2 teaspoons chili, and pour the soup which should be the consistency of heavy cream.