Roasted Corn and Pablano Chile Bisque
A slightly smokey, creamy corn soup with a touch of heat from poblano chiles. One of my favorite summer soups, it pairs beautifully with white meat fish like halibut, Chilean sea bass or trout.
- 6 ears of corn, roasted (5 cups kernels)
- 6 cups water
- Salt to taste
- 1 tablespoon extra virgin olive oil
- 1 medium white onion, chopped
- 2 stalks of celery chopped
- 2 garlic cloves, minced
- 2 poblano chilies, roasted
- 1 cup cream
- ¼ cup dry sherry
- ¼ cup chopped fresh cilantro or 2 tablespoons minced chives (optional)
- Roast the corn and poblano chiles either directly over a gas flame or under a broiler, turning often until they are uniformly charred.
- Place the roasted poblano chiles in a small paper bag and seal them shut to steam, loosening the skins for removal.
- Take the corn off the cobs. You should have about 5 cups kernels. Set aside 1 cup of the kernels.
- Place the corn cobs in a large soup pot and add the water. Make sure they are covered or at least floating in the water; you can break them in half if they are very large. Bring to a boil, reduce the heat, partly cover and simmer 30 minutes. Remove and discard the cobs.
- At low heat reduce the corn stock to roughly 2 cups, Season to taste with salt.
- Line a strainer with cheesecloth and set it over a bowl. Strain the broth and set aside.
- Remove the charred skin of the now cooled poblano chiles, rinse and past dry. Remove the seeds and veins (I recommend that you wear plastic gloves for this) and dice.
- Heat the oil over medium heat in a heavy soup pot and add the diced chiles, onion and celery. Cook, stirring, until it is tender, about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds, and then add the 4 cups of corn kernels and salt to taste. Cook, stirring often, for 4 to 5 minutes, until the corn is just tender. Add the corn broth and bring to a simmer. Cover and simmer for 30 minutes.
- Working in batches, purée the soup in a blender, taking care to remove the insert from the top of the blender and cover tightly with a kitchen towel to avoid splashes.
- Again, working in batches, strain the resulting blend through a sieve, working it with a flexible spatula, until most of the liquid has been separated into the stock pot - discard to spent corn husks.
- Return to the heat, taste and adjust salt, and heat through.
- Add cream, and sherry, and stir to incorporate.
- Ladle the soup into bowls. Combine the steamed corn kernels and diced chilies and place a spoonful in the middle of each bowl of soup.
Garnish with a sprinkling of cilantro or chives if desired, and serve.