Joan Munson’s Sweet White Corn Soup With Poblano Puree

Disappointing.

Delicious. I added cumin, a bit of nutmeg and saffron, used seafood stock instead of chicken, and added some poached shrimp on top to make this a meal. (Arugula salad on the side). The roasted pepper puree is a great addition, and you don't need the cream (though of course it's nice).

You can make the chile puree or buy a can of the Anaheim chiles from Ortega or other brand. Easy and delicious also. The dried black chiles (chiles *****) are good this recipe and another mild pepper alternative. The dried chiles are soaked (reconstituted) and then roasted over the gas stove burner to remove the skin. I stick them through the stem with a fork and continue to turn them over the flame until the skin blackens and/or peels away from the pulp.

Just fixed this for dinner, it was totally awesome!! I followed the recipe exactly and wouldn't change a thing about it.

I skipped the cream, but this was still incredible! I added some cumin and corriander to the corn for some extra flavor.

Just made this for dinner and it was delicious. Used 6 ears of white corn and ended up with 6 cups of corn kernels, so I used it all. You probably don't need 10 ears unless they are small. Poured on about a tsp of cream and a tsp of poblano puree to finish it off, and it was really tasty!