Fresh Corn Soup
added 03/07/08
Serves 4
1 tsp. corn oil
1 small onion, chopped
1 small fresh Poblano or Anaheim
chile, chopped
4 garlic cloves, chopped
1 tsp. ground cumin
6 ears corn or 3 cups frozen
corn
1-3/4 cups canned unsalted
chicken broth
1-1/2 cups low-fat milk
Chopped fresh cilantro
Heat oil in heavy large saucepan
over medium-high heat. Add onion, chile, garlic and cumin, and sautŽ
until onion and chili are tender, about 10 minutes. Cut corn kernels
from cobs. Add corn to pot. Stir in chicken broth. Cover and simmer
over medium-low heat until corn is very tender, about 45 minutes
or less. Transfer to processor and puree. Add enough milk to thin
to desired consistency. Return to pot; stir to heat through (do
not boil). Season to taste with salt and pepper. Ladle into bowls;
garnish with cilantro and serve.
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