- 1 poblano pepper
- 2 1/2 cups plus 2 tablespoons low-sodium chicken broth
- 2 tablespoons unsalted butter
- 1 small onion, chopped
- 5 cups fresh white corn kernels (from about 10 ears)
- kosher salt and black pepper
- 1/4 cup heavy cream
- cilantro leaves, for serving
- Heat broiler. On a broilerproof baking sheet, broil the pepper, turning occasionally, until charred, 8 to 12 minutes. Wrap in a paper towel; let cool for 10 minutes. Use the paper towel to slide off the skin. Remove the seeds.
- In a blender, puree the pepper with 2 tablespoons of the chicken broth; transfer to a bowl. Rinse out the blender.
- Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until tender (do not let it brown), 8 to 10 minutes.
- Add the corn, the remaining 2½ cups of chicken broth, ¾ teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer until the corn is tender, 10 to 15 minutes.
- In the blender, working in batches, puree the soup until smooth, adjusting the consistency with water as necessary. (Alternatively, use a handheld immersion blender in the pot.)
- Serve the soup with a drizzle of the cream and the poblano puree; sprinkle with the cilantro.