Corn & Poblano Chowder

2 tablespoons (¼ stick) unsalted butter

1 small yellow onion, diced

1 stalk celery, diced

2 cloves garlic, minced

1 ½ quarts water

1 bay leaf

1 small sprig thyme

Kernels from 6 ears corn

¼ cup heavy cream

3 roasted poblanos, julienned

Kosher salt

Freshly ground black pepper

 

Heat a large, heavy pot over medium heat until hot but not smoking. Add the butter, onion, and celery and sauté for 4 to 5 minutes, or until soft. Add the garlic and sauté for another 30 seconds, or until fragrant. Add the water, bay leaf, thyme, and half of the corn. Bring to a boil and simmer, stirring occasionally, for 25 to 30 minutes, or until the flavors come together. Discard the bay leaf and thyme sprig, remove from the heat, and puree with an immersion blender until smooth. Strain through a fine mesh sieve. Return to the heat and add the cream, poblanos, and remaining half of the corn. Bring to a boil and simmer, stirring occasionally, for another 20 to 25 minutes, or until the corn kernels are tender. Season to taste with salt and pepper. Ladle into bowls and serve immediately.

 

Serves 4 to 6 as a first course. An absolute must for summertime, when corn is at its peak. If you don’t have an immersion blender, you can use a regular blender but remember: never fill a blender more than half way with hot liquid. This means you will need to blend the soup in batches and reheat it before serving. This is a vegetarian soup.

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