El Jarro's Roasted Poblano And Corn Soup
 
source: el jarro's - san antonio, tx 
 
3 cup  corn kernels (about 4 cobs of corn if using fresh corn)
8 medium  poblano chiles, roasted
1/2 stick  (4 tablespoons) butter
2 tsp  minced garlic
1/2 cup  chopped red bell pepper
1/2 cup  chopped chives
8 oz.  cream cheese, at room temperature, cut into chunks
1 quart  heavy cream
8 oz.  chicken broth
1 tsp  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. 
 
 
-- 
(ID: 8201) Mirror: rec.food.recipes: Fri, Apr 9, 2004


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