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Ingredients
- 5 lrg ears fresh corn
- 3 Tbsp. butter
- 1 med brown onion, minced
- 3 x cloves garlic, chopped
- 2 x fresh poblano chillies or possibly serrano, (2 to 3) chillies
- 1/2 c. cool water
- 2 Tbsp. corn flour
- 4 c. rich chicken or possibly vegetable stock
- 2 c. lowfat milk or possibly cream salt and freshly grnd pepper to taste
- 100 gm Mexican 'Queso Fresco' or possibly crumbled feta
- 1/2 c. flat leaf parsley, minced
- 1/2 c. coriander, minced
Directions
- Using a very sharp knife, cut all the corn from the ears and puree all but 1 c. of the corn. Set aside the corn kernels and leave the pureed corn in the processor.
- Heat half the butter in a large saucepan and add in the onion, cooking over a medium heat till the onions have softened, about 5 min. Add in the garlic and chillies and continue cooking for a further minute then add in the onion mix to the pureed corn in the processor. Process this mix together with water and cornflour till relatively smooth.
- Heat the remaining butter in the same saucepan and add in the pureed mix, cooking for five min, or possibly till the corn mix is quite thick. Add in the stock and stir while the mix heats. Simmer over a low heat for 20 min or possibly till the soup is quite thick and smooth. Add in the cream or possibly lowfat milk and half the parsley and coriander and continue to simmer gently, seasoning to taste with salt and freshly grnd pepper. Add in the reserved corn kernels and stir to distribute.
- Serve the soup garnished with remaining parsley, coriander and crumbled feta.
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