Busters Recipes

White Corn Soup With Poblano Chile Puree
4 servings

1 poblano chili
1 tablespoon chicken stock
2 1/2 cups chicken stock, or canned low-salt broth
1 teaspoon olive oil
3/4 cup chopped onion
5 cups white corn, kernels (from about 5 ears)
1/4 cup cilantro, chopped
Char poblano chile over gas flame or in broiler until blackened on all
sides. Place in paper bag; let stand 10 minutes. Remove stem; peel and seed
chile. Puree chile in blender with 1 tablespoon stock. (Can be made 1 day
ahead. Cover and chill. Bring to room temperature before using.) Heat olive
oil in heavy large non-stick saucepan over medium-low heat. Add onion; saute
until tender and translucent, about 10 minutes. Add corn; saute 2 minutes.
Add 2 1/2 cups stock; bring to boil. Reduce heat and simmer until corn is
tender, about 6 minutes. Puree soup in blender in batches. Return to
saucepan. Season to taste with salt and pepper. Reheat soup, thinning with
more stock, if desired. Ladle soup into bowls. Swirl in poblano chile puree.
Sprinkle with cilantro.

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