Mexican Corn And Poblano Soup Food

CREAMY CORN AND POBLANO SOUP

Steps:

• Take the corn off the cobs. You should have about 5 cups kernels. Set aside 1 cup of the kernels.
• Place the corn cobs in a large soup pot and add the water. Make sure they are covered or at least floating in the water; you can break them in half if they are very large. Bring to a boil, reduce the heat, partly cover and simmer 30 minutes. Season to taste with salt. Remove and discard the cobs. Line a strainer with cheesecloth and set it over a bowl. Strain the broth and measure out 5 cups. Freeze any leftover broth.
• Heat the oil over medium heat in a heavy soup pot and add the onion. Cook, stirring, until it is tender, about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds, and then add the 4 cups of corn kernels and salt to taste. Cook, stirring often, for 4 to 5 minutes, until the corn is just tender. Add the corn broth and bring to a simmer. Cover and simmer for 30 minutes.
• Meanwhile roast the chilies, either directly over a gas flame or under a broiler, turning often until they are uniformly charred. Transfer to a plastic bag and seal, or transfer to a bowl and cover tightly. Allow the peppers to cool, then remove the charred skin, rinse and past dry. Remove the seeds and veins (I recommend that you wear plastic gloves for this) and cut in thin strips or dice.
• Steam the kernels set aside for the garnish for 5 minutes, until tender. Set aside.
• Working in batches, purée the soup in a blender, taking care to remove the insert from the top and cover tightly with a kitchen towel to avoid splashes. Return to the heat, taste and adjust salt, and heat through.
• Ladle the soup into bowls. Combine the steamed corn kernels and diced chilies and place a spoonful in the middle of each bowl of soup. Garnish with a sprinkling of cilantro or chives if desired, and serve.

POBLANO SOUP

Steps:

• Heat a grill or grill pan to medium-high heat. Grill the poblanos skin-side down until blistering, about 5 minutes. Remove from the heat and let cool slightly.
• While the poblanos are cooling, spray the grill pan with nonstick cooking spray and grill the Cotija cheese on all sides until browned, 2 to 3 minutes. Remove from the heat and let cool. Cube the cheese and reserve for garnish.
• Remove and discard the blistered skin from the poblanos. Dice 1 poblano and reserve for garnish. Roughly chop the remaining 2 poblanos.
• Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the onions and the 2 chopped poblanos and cook, stirring occasionally, until tender, 5 to 10 minutes. Stir in the Jack cheese. Pour in the 1 quart chicken broth and bring to a rolling boil. Add the cilantro. Boil for 30 seconds and then remove from the heat. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch). Stir in the remaining 1 tablespoon butter.
• Make a cornstarch slurry by whisking together the cornstarch with 4 teaspoons cold water or chicken broth in a small bowl. Stir the slurry into the soup to thicken. Season with salt.
• Garnish with the pepitas, diced poblano and grilled Cotija cheese.

MEXICAN CORN-AND-POBLANO SOUP

Steps:

• Cut dark-green tops off scallions, and finely chop. Preheat a large cast-iron skillet over medium-high heat. Place scallions, onion, and chiles in skillet, and cook, undisturbed, until charred on bottom, about 5 minutes. Turn vegetables with tongs, and cook, undisturbed, until charred on other side, about 5 minutes. (Vegetables can also be broiled on a baking sheet.)
• Transfer scallions to a blender. Continue turning and charring chiles and onion until charred on all sides, 5 to 10 minutes more. Remove skillet from heat. Transfer onion to blender.
• Transfer chiles to a bowl, cover immediately with plastic wrap, and let steam 15 minutes. Peel and discard charred skin from chiles, and remove stems and seeds. Halve chiles lengthwise, and slice crosswise into 1/4-inch-thick strips.
• Add 2 1/2 cups corn, the salt, and 2 cups water to blender. Puree until smooth, about 1 minute. Transfer puree to skillet. Stir in remaining corn and 2 cups water. Bring to a boil over high heat, reduce heat, and simmer, stirring occasionally, until thickened slightly, about 8 minutes.
• Whisk together cornmeal and remaining 3 tablespoons water. Stir into soup along with chiles, and simmer until it has the consistency of porridge, about 2 minutes.
• Divide soup among 6 bowls; garnish with chopped scallion greens, and sprinkle with cheese. Soup can be refrigerated 2 days; let cool completely before refrigerating. Gently reheat in a covered pot over medium heat, stirring occasionally.

CORN AND ROASTED POBLANO SOUP

Steps:

• Combine the milk, cumin seeds, bay leaves and rosemary in a medium saucepan. Place over low heat and bring nearly to a simmer. (Do not boil.) Remove from the heat and let sit 20 minutes to infuse.
• Heat the olive oil or butter in a large saucepan or stockpot over medium heat. Cook the onions with the salt until golden brown, 15 to 20 minutes. Add the garlic and ground cumin and cook, stirring frequently, 5 minutes. Then stir in the corn kernels and diced chilies and continue cooking over low heat 5 more minutes.
• Using your finest strainer, strain the infused herbal milk into the corn and chili mixture. Bring to a very slow simmer over low heat. Gently simmer 15 minutes.
• Pour one third of the soup into a food processor or blender and puree. Stir back into the soup pot. Serve hot with the chives as garnish.

CREAMY POBLANO CHILE SOUP WITH CORN AND MUSHROOMS

Steps:

• In a dutch oven, or other large pot over medium-low heat, heat the oil. Add the onion and saute until golden and soft, about 2 minutes. Add the garlic and cook for 1 minute longer. Raise the heat to medium and add 1 cup of the corn, half of the chiles, and 1 cup of the chicken stock. Bring to a simmer, stir in the oregano, and cook, uncovered, until the corn is tender, 10-15 minutes. Remove from the heat and let cool slightly.
• Ladle the corn mixture into a blender with 1/2 cup of the remaining chicken stock and process until smooth. Pass the mixture through a medium-mesh sieved back into the pot. Add the remaining stock and bring to a simmer over medium-low heat.
• While the soup is heating, in a frying pan over medium heat, melt the butter. Add the remaining poblano chiles, the remaining corn, and the mushrooms and stir well. Season to taste with sea salt and pepper and saute until the mushrooms release their liquid and then the liquid evaporates, about 8 minutes (this may take longer if you are using crimini).
• Add the mushroom mixture and the crema to the soup, stir well cover, and simmer for 10 minutes to blend the flavors. Taste and adjust the seasoning with sea salt and pepper.
• Ladle the soup into warmed bowls and garnish with the cheese. Serve at once.

ROASTED POBLANO AND CORN SOUP

Steps:

• Roast whole poblanos on grill or under broiler, until skin turns black and blisters.
• Place blackened chilies in covered dish or paper bag and allow to cool for 10 to 15 minutes.
• Peel and rinse the skins off the peppers.
• Slit lengthwise and remove the stems, seeds and ribs.
• Pat the chilies dry and then dice; set aside.
• Pour the milk and broth into a heavy saucepan.
• Toast the cumin seeds in a small dry frying pan, shaking the pan constantly until they are aromatic and begin to change color, about 4 minutes.
• Remove from the heat and immediately add to the milk.
• Add the chipotle chilies, adobo sauce, bay leaves and rosemary and place over low heat.
• Cover and bring to a gentle simmer; do not allow to boil.
• Remove from the heat and let stand, covered, for 20 minutes.
• Meanwhile, in a stockpot over medium heat, melt the butter with the olive oil.
• Add onions and salt; sauté, stirring, until the onions are soft and golden brown, 15 to 20 minutes.
• Reduce the heat to medium-low, add the garlic and ground cumin, and sauté, stirring constantly, until aromatic, about 5 minutes.
• Stir in the corn and poblano chilies, and continue cooking until the corn is lightly browned, about 5 minutes.
• Strain the milk mixture into the corn mixture.
• Bring to a gentle simmer and continue to simmer until the flavors have melded, about 15 minutes.
• Remove from the heat and let cool for a few minutes.
• Puree one-third of the soup.
• Return the puree to the stockpot, stirring well.
• Add cream and reheat over low heat, stirring gently.
• Taste and adjust the seasonings.
• Garnish with cilantro or green onions and serve.

POBLANO CHILE PEPPER SOUP

Steps:

• Preheat oven to broil. Place poblano chile peppers on a cookie sheet and place in oven. Allow skin to blacken and blister, turning the chile peppers until all sides are done. (Note: Do not overcook.) When they are done, place them in a paper bag and seal. In about 15 to 20 minutes, take them out of the bag and peel the skin off each one under running water. Remove the stems and seeds.
• In a blender, combine the chile peppers, broth, salt and pepper to taste and nutmeg. Blend until smooth. In a small saucepan over medium heat, warm the milk and set aside. In another saucepan over medium heat, melt the butter or margarine, add the flour and stir well. Add the warmed milk and stir until well blended. Add the chile pepper mixture and mix well. Reduce heat to low and simmer for 30 minutes.

MEXICAN CHORIZO AND CORN SOUP

Steps:

• In a Dutch oven, cook and crumble chorizo over medium heat until cooked through, 4-6 minutes. Using a slotted spoon, remove chorizo to paper towels, reserving 2 tablespoons drippings in pan., In drippings, saute onion and the red and poblano peppers over medium heat until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in flour and seasonings until blended; cook and stir 3 minutes. Gradually stir in broth., Add potatoes and corn; bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 10-15 minutes. Stir in sour cream and chorizo; heat through. If desired, serve with cheese and cilantro.

SMOKY POBLANO CORN PUDDING

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place poblano peppers on a baking sheet.
• Roast peppers in the preheated oven until slumped and charred, about 30 minutes. Remove the stems, seeds, and the charred skin and roughly chop peppers.
• Lower oven temperature to 350 degrees F (175 degrees C) and butter a 1 1/2-quart baking dish.
• Whisk milk, cream, eggs, sugar, flour, butter, and salt together in a bowl; stir in corn, Cheddar cheese, and roasted peppers. Pour corn mixture into the prepared dish.
• Bake in the oven until slightly puffed, golden around the edges, and set, 45 minutes to 1 hour. Garnish corn pudding with chopped chives.

ROASTED CORN & POBLANO SOUP

Steps:

• Cut corn from 3 of the cobs. Heat dressing in large saucepan. Add onions and garlic, cook and stir 5 min. Add water, potatoes, bouillon and corn kernels; stir. Bring to boil; cover. Simmer on medium-low heat 15 min. or until potatoes are tender, stirring occasionally.
• Meanwhile, cook remaining ear of corn directly over gas flame 8 to 10 min. or until tender, turning constantly. Cut corn from cob; set aside.
• Blend potato mixture, in batches, in blender until smooth; strain into bowl. Discard drained solids. Stir peppers and reserved corn into strained soup; ladle into soup bowls. Top with sour cream and reserved roasted corn.

SPICY SWEET CORN AND POBLANO SOUP

Steps:

• Preheat oven to 350°F.
• Coat garlic lightly with vegetable oil and wrap in foil. Bake garlic 30 minutes, or until soft.
• In a dry small heavy skillet toast coriander and cumin seeds over moderately high heat, stirring, until fragrant and several shades darker. In an electric coffee/spice grinder grind seeds to powder.
• Chop onions and in a 6-quart heavy kettle cook in 2 tablespoons oil over moderate heat, stirring, until softened. Reserve about one third onions in a small bowl. Wearing rubber gloves, slice jalapeño and chop roasted poblanos (abut 1 cup). Remove kernels from ears of corn (about 2 cups), reserving cobs. To onions in kettle add jalapeño and 1 cup corn kernels and cook over moderate heat, stirring, 2 minutes. Add ground spices, 1/2 cup poblanos, and salt and pepper to taste and cook, stirring, 2 minutes. Cut reserved corn cobs into thirds and add with broth to corn mixture. Simmer soup, uncovered, 30 minutes.
• In a small heavy skillet sauté remaining kernels in remaining teaspoon oil over moderately high heat, stirring, just until tender.
• Discard corn cobs from soup. Squeeze garlic pulp from skins and stir with cream into soup. Pour soup through a sieve into a bowl and in a blender purée solids with just enough liquid to make smooth.
• Tie long coriander sprigs in a bunch with kitchen string. Transfer purée and remaining liquid to kettle with tied coriander and lime juice and cook over moderate heat, stirring occasionally, just until heated through. Chop roasted bell pepper. To soup add bell pepper, remaining poblanos, reserved onions, and sautéed corn and cook over moderate heat, stirring, until heated through. Discard tied coriander.
• Serve soup garnished with coriander.