El Jarro's Roasted Poblano And Corn Soup
Source: El Jarro's - San Antonio, TX
3 cups corn kernels (about 4 cobs of corn if using fresh
corn) 8 medium poblano chiles, roasted
1/2 stick (4 tablespoons) butter 2 teaspoons minced garlic
2/2 cup chopped red bell pepper
3/2 cup chopped chives 8 ounces cream cheese, at room
temperature, cut into chunks 1 quart heavy cream 8
ounces chicken broth 1 teaspoon white pepper, or to
taste Water, as needed to thin soup to desired
consistency Salt, to taste
Garnish Chopped fresh cilantro leaves
Remove silk from fresh corn, but leave husks attached. Wrap
the cobs loosely with the husks and place over hot coals or
in a 450 degree F oven, turning as needed, for about 15 to
20 minutes, or until cooked. (The process will be quicker on
an outdoor grill.) Let cool, remove the husks, then cut the
kernels from the cobs using a sharp knife.
Meanwhile, place poblano chiles over a hot fire or under the
broiler, turning as needed until the skins are blackened.
Remove from oven and place chiles in a plastic or paper bag
until cool, allowing the steam to loosen the skins. Remove
the stems, seeds and skins and discard; cut chiles into 1/4-
inch cubes.
Place half of the corn kernels and half of the chiles in a
blender and puree until smooth. Leave the remaining kernels
whole. Proceed with recipe or refrigerate corn and chiles
until needed.
Heat butter in a large pot. Add garlic and saute briefly.
Add red pepper and chives and continue sauteeing for 2 to 3
minutes more. Add reserved corn and poblanos, the cream
cheese, heavy cream, chicken broth and pepper. Bring to a
boil, reduce heat and simmer, whisking, until cream cheese
has been incorporated. Add water to thin the soup if
desired. Season to taste with salt and add more pepper if
needed. (Soup can be made ahead, then cooled, covered, and
refrigerated. Reheat slowly, thinning with water if
necessary.)
To serve, pour into heated bowls and garnish with cilantro.
Makes about 10 cups.
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