Corn and Pepper Soup
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
4 cups fresh corn kernels
1 cup chicken broth
2 Tbsp. butter
2 cups milk
2 Tbsp. poblano chile, roasted peeled and diced
1 cup Monterrey Jack cheese
fresh cilantro for garnish
salt and pepper
Cut the corn kernels off the cob; use a sharp knife or scraper. Put the corn and chicken into a food processor and blend just long enough to break up the kernels. Strain the corn and broth mixture into a saucepan, pressing with the back of a wooden spoon to extract as much liquid as possible. Discard the corn kernels and add the butter. Simmer slowly for about 5 minutes, stirring constantly. Add the milk and salt and pepper to taste. Add the chiles and heat for another minute to blend the flavors. Serve with tortilla chips covered in cheese on the bottoms of soup bowls. Ladle the soup in the individual bowls.