Hands-On Time
30 Mins
Total Time
40 Mins
Yield
Serves 4
Katherine Wolkoff

How to Make It

Step 1

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.

Step 2

In a blender, puree the pepper with 2 tablespoons of the chicken broth; transfer to a bowl. Rinse out the blender.

Step 3

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.

Step 4

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.

Step 5

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.)

Step 6

Serve the soup with a drizzle of the cream and the poblano puree; sprinkle with the cilantro.

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Ratings & Reviews

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