White corn soup with poblano chile puree


1 poblano chili
2 1/2 cups (or more) chicken stock
2 tbsp (1/4 stick) butter
3/4 cup chopped onion
5 cups white corn kernels (from about 5 ears)
2 tbsp chopped fresh cilantro

How to prepare

Char poblano chili 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 tbsp stock. (can be made 1 day ahead. Cover and chill. Bring to room temperature before using.)
Melt butter in heavy large saucepan over medium-low heat. Add onion; saut

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