Too Good Not to Share!

Joan's Sweet White Corn Soup with Poblano Puree

From Real Simple July 2010

• 1 poblano pepper
• 2 1/2 cups plus 2 Tablespoons chicken broth
• 2 T of unsalted butter
• 1 small onion chopped
• 5 cups of fresh white corn kernels (about 10 ears) (I used 4 cans of corn.)
• salt and pepper
• 1/4 cup heavy whipping cream
• cilantro leaves

1. Heat broiler.  Broil the pepper, turning occasionally, until charred, 8-12 minutes.  Wrap in a paper towel; let cool for 10 minutes.  Use the paper towel to slide off the skin.  Remove the seeds.
2. In a blender, puree the pepper with 2 T of the chicken broth.  Transfer to a small bowl and rinse out the blender.
3. Meanwhile, melt the butter in a large saucepan over medium heat.  Add the onion adn cook, stirring occasionally, until tender (do not let it brown).
4. Add the corn, the remaining 2.5 cups of chicken broth, 3/4 t of salt and 1/4 t pepper and bring to a boil.  Reduce heat and simmer until the corn is tender, 10-15 minutes.
5. IN the blender, working in batches, puree the soup until smooth, adjusting the consistency with water as necessary.  
6. Serve the soup with a drizzle of the cream and the poblano puree; sprinkle with the cilantro.

This was SOOOOO good!  My husband was excited about it last night- and food doesn't excite him!  Then he was even more happy to see it reappear for lunch today!  :)

Enjoy!