From Heather Jack and the Hard-Boiled Records team
[Ed: Soup recipes continue to dribble in, but this one, which Heather and Mark from Hard-Boiled Records got to me a month ago, must have fallen behind the stove. Sorry!]
Ingredients20 ounces frozen/fresh corn 4 1/2 cups milk 1 medium onion, small dice 1/4 cup butter salt and pepper to taste vegetable stock as needed 2-3 roasted poblano peppers fried corn tortilla strips or chips monterey jack, pepper jack, or queso cilantro avocado
Thaw corn and dice onion.
Roast poblano peppers on stove top (for gas burners) or in broiler until black on the outside, place on a plate under a bowl (this steams the skin, and makes it easy to remove).
Melt butter in stock pot and saute onion until translucent; sprinkle a little salt to sweat onion.
Add corn, milk, and vegetable stock to stock pot, take immersion blender and blend until smooth. Bring to a boil and reduce to a simmer for about 15 minutes. If you don’t have an immersion blender, take the corn, 1 cup of milk, veggie stock (as needed), and onions and blend in blender until smooth. Pour corn mixture back into stock pot and add the rest of the milk and bring to a boil, then simmer for 15 minutes.
Take peppers and gently remove skin, seeds and stems, slice into thin strips or small dice, shred cheese, and dice avocado.
Place peppers in soup bowl and pour soup over peppers garnish with tortilla strips, avocado, cheese and cilantro.