Olathe Corn Soup with Chiles and Manchego

Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900′s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

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6 ears of corn, kernels cut off, cobs reserved
2 quarts water
1 bay leaf
2 Anaheim chiles
2 Tbsp. vegetable oil
3 garlic cloves, chopped
1 medium onion, chopped
salt and freshly ground pepper
1/2 cup half and half
1/2 cup shredded Manchego cheese


In a large saucepan, cover the corn cobs with the water and bring to a boil. Add the bay leaf and simmer over moderately low heat for 40 minutes. Strain the corn broth into a bowl.

Meanwhile, roast the Anaheim chiles directly over a gas flame or under a broiler until charred all over. Transfer the chiles to a bowl and cover with plastic wrap. Let the chiles steam for 5 minutes. Discard the charred skins, stems and seeds and cut the chiles into 1/4″ dice.

In a large saucepan, heat the oil. Add the garlic and onion and cook over moderate heat until softened, about 5 minutes. Add the corn, season with salt and pepper and cook for 1 minute. Add the reserved corn broth and bring to a boil, then simmer over low heat until the corn is tender, about 10 minutes.

Set a strainer over a large bowl. In a food processor, puree the soup in batches until smooth, then strain it into the bowl.

Return the soup to the saucepan and add the half-and-half. Simmer for 5 minutes. Stir in the chiles and season with salt and pepper. Ladle the soup into bowls, top with the Manchego and serve.

The soup can be made ahead of time and kept refrigerated overnight. Reheat it gently and add the cheese just before serving.

Recipe by Smith Fork Ranch.