Roasted Corn and Pablano Chile Bisque

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Image: Cookgypsy


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. 

Ingredients:

  • 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)

Preparation:

  • 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.