Two of my favorite ingredients come together in this soup: corn and poblano peppers.
In this soup, you combine the sweetness of the corn, the smokiness of the poblanos and the creaminess of, well, the cream. The cheese helps too!
Cream of Corn and Poblano Soup (Crema de Elote y Chile Poblano)
4 poblano peppers, roasted, seeded and peeled
6 cups fresh corn kernels or frozen, thawed
2 cups water
2 cups vegetable broth
1 medium white onion, sliced
2 tablespoons butter, unsalted
Salt, to taste
2 cups heavy cream
4 ounces Monterey Jack cheese, cut into small (1/4 inch) cubes
In a large pot, bring the water and broth to a boil. Add the corn, onion, butter and salt. Cook for 5 minutes and remove from the heat.
In a blender, puree the corn mixture with the poblano peppers, in small batches, until smooth. Add 1 cup of heavy cream and blend for another 30 seconds.
Pour the soup back into the same pot and bring to a boil, over medium heat and stirring frequently.
Reduce the heat to low and add the other cup of heavy cream and stir well to combine. Add salt and pepper, to your taste.
Put 1 – 2 tablespoons of diced cheese in a soup bowl and pour the soup into the bowl and serve.