Ingredients for 4:
- 2 shelled corn
- 2 poblano chiles
- 1 small onion julienned
- 1 minced garlic clove
- 1½ cups chicken broth
- salt and pepper to taste
- 1 tablespoon of oil
- 1 tablespoon butter
- 200 grams of half cream or sour cream
- croutons or fried tortilla strips (optional)
Preparation:
1. Start by roasting the poblano peppers, do it over direct heat or in the oven until they are completely roasted and have turned black.
2. Immediately let them sweat inside a plastic bag for a few minutes. Clean the chiles very well, removing the seeds, the veins and the stem, then cut into strips and reserve.
3. In a saucepan, heat the oil and butter, then fry the onion and garlic clove until lightly browned. Keep in mind that the onion should become transparent.
4. When the onion and garlic are fried, add the shelled corn and mix. Let cook for approximately 10 minutes. You can use sweet yellow corn or if you prefer and to make it easier you can use canned corn.
5. Add the poblano pepper slices, a pinch of salt and pepper to taste and mix. Then you need to pour in the chicken broth and lower the heat to medium low. Cover and let everything cook for about 10 minutes.
6. After the cooking time, remove the pot from the heat and take the mixture to the blender along with the half cream or sour cream.
7. Blend very well to obtain a smoother texture. You can set aside some corn kernels and cracks to add texture to the cream.
8. Once everything is blended, return to the same pot and lower the heat. You should check the flavor and if necessary you should add a little more salt and pepper. Let cook for about 10 more minutes.
Finally, serve accompanied by some croutons, you can also serve with fried tortilla strips and garnish with some corn kernels and poblano slices.