Corn and Poblano Soup
5 cups of Corn Kernels (frozen corn or 6 ears of corn)
6 cups water or (2 cups of vegetable stock and 4 cups water) see step 2
Salt to taste
1 tablespoon extra virgin olive oil or Grass Fed Butter
1 medium white onion, chopped
2 garlic cloves, minced
2 poblano chilies or 1 Large poblano
¼ cup chopped fresh cilantro or 2 tablespoons minced chives (optional)
If have fresh corn take the corn off the cobs. You should have about 5 cups kernels. Frozen sweet corn is a good substitute for fresh. Set aside 1 cup of the kernels.
This step is only if you have fresh corn. If not add waterPlace the corn cobs in a large soup pot and add the water. Make sure they are covered or at least floating in the water; you can break them in half if they are very large. Bring to a boil, reduce the heat, partly cover and simmer 30 minutes. Season to taste with salt. Remove and discard the cobs. Line a strainer with cheesecloth and set it over a bowl. Strain the broth and measure out 5 cups. Freeze any leftover broth. If using frozen corn use 2 cups vegetable stock and water and bring to a boil.
Heat the oil or butter over medium heat in a heavy soup pot and add the onion. Get the onions to cook down to a light brown color and soft texture. Add the garlic and stir until fragrant, about 30 seconds to a minute, and then add the 4 cups of corn kernels and salt to taste. Cook, stirring often, for 4 to 5 minutes, until the corn is just tender. Add the corn broth (or the water vegetable stock solution) and bring to a simmer. Cover and simmer for 30 minutes.
Meanwhile roast the chilies, either directly over a gas flame or under a broiler, turning often until they are uniformly charred. Transfer to a plastic bag and seal, or transfer to a bowl and cover tightly, this will allow the pepper to continue to cook but not loose any of the moisture. Allow the peppers to cool, then remove the charred skin, rinse and past dry. Remove the seeds and veins (I recommend that you wear plastic gloves for this) and cut in thin strips or dice.
Cook the kernels set aside for the last steps, if using a microwave a low setting a couple of minutes, or on the stove with a lid and pot. Set aside.
Working in small batches to not over fill your blender or food processor, purée the soup, taking care to remove the insert from the top and cover tightly with a kitchen towel to avoid splashes. Return to the heat, taste and adjust salt, and heat through.
Ladle the soup into bowls. Combine the steamed corn kernels and diced chilies and place a spoonful in the middle of each bowl of soup. Garnish with a sprinkling of cilantro or chives if desired, and serve.