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Add a photoServings: 4
Ingredients
- 6 x Ears corn
- 1/4 c. Butter Salt and pepper
- 3 c. Water
- 1/2 c. Whipping cream
- 2 x Roasted poblano chiles, peeled and chopped
Directions
- With sharp knife, remove corn kernels from cobs. Heat butter in heavy-bottomed pot. Add in corn and season to taste with salt and pepper. Toss corn in butter over medium heat.
- After a few min, add in water and cook over low heat, stirring occasionally so corn does not stick to bottom. After 15 min, remove from heat and cold slightly. Pour into blender and blend till smooth.
- Press through medium-fine sieve to smooth texture. Add in cream to correct consistency. Adjust seasonings to taste. Heat till just warm. Garnish with poblano chiles.
- Makes 4 servings.
- Cooks
- Note: "There's an incredible smoky taste in this soup from the roasted poblano chiles. It comes from Alice Waters' "Chez Panisse Menu
- (Random House: 1982), and it was one of the favorites with the tasters in The Times Test Kitchen".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 250g | |
| Recipe makes 4 servings | |
| Calories 161 | |
| Calories from Fat 121 | 75% |
| Total Fat 13.78g | 17% |
| Saturated Fat 8.31g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 98mg | 4% |
| Potassium 145mg | 4% |
| Total Carbs 9.67g | 3% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.59g | 1% |
| Protein 1.95g | 3% |
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