CREMA DE ELOTE (CORN CHOWDER WITH ROASTED PEPPERS)

Crema de Elote (Corn chowder with roasted peppers) image

Provided by Molly O'Neill

Categories dinner, weekday, soups and stews, appetizer, main course

Time 50m

Yield Four servings

Number Of Ingredients 11

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Ingredients

3 large ears fresh corn or 2 1/2 cups frozen corn, defrosted
3 tablespoons unsalted butter
1/2 medium onion, finely chopped
2 cloves garlic, peeled and minced
1 1/2 tablespoons cornstarch
2 cups milk, plus more as needed
2 fresh chiles poblanos, roasted, peeled, seeded and finely diced
1 cup whipping cream
1 teaspoon salt
1/2 cup crumbled Mexican queso fresco or other fresh crumbling cheese like feta
2 tablespoons chopped flat-leaf parsley, for garnish

Steps:

If using fresh corn, husk and remove all of the corn silk, then cut the kernels from each cob with a sharp knife; transfer to a food processor. Scrape all the remaining corn from the cobs, using the end of a spoon, and add to the rest. There should be between 2 1/2 and 3 cups of corn. Place in the food processor.
Heat half of the butter in a small skillet over medium heat. Add the onion and cook until soft, 6 or 7 minutes, then stir in the garlic and cook a minute longer. Scrape the mixture into the corn along with the cornstarch and 1/4 cup water. Process until smooth. Melt the remaining butter in a medium-large saucepan set over medium heat. Add the corn puree and stir constantly for several minutes until quite thick.
Whisk in the milk, turn the heat to medium-low, partly cover and simmer 15 minutes, stirring often. Strain through a medium-mesh sieve. Rinse out the pan, return the strained soup to it and stir in the diced chiles poblanos and the cream. Season with salt and simmer over medium-low heat for 10 minutes longer, stirring frequently.
To serve, thin the soup with additional milk if it is thicker than heavy cream. Ladle into small, warm soup bowls. Garnish with the fresh cheese and chopped parsley, and serve immediately.

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 12 grams, Carbohydrate 35 grams, Fat 37 grams, Fiber 3 grams, Protein 12 grams, SaturatedFat 22 grams, Sodium 835 milligrams, Sugar 17 grams, TransFat 0 grams