Friday, February 9, 2018

Roasted Poblano Pepper and Corn Cream

Roasted Poblano Pepper and Corn Cream

 Time: 60 Minutes   Makes 6 servings

So, winter still is here and comfort food is in order. Soup is always a good welcoming food when you get home. This soup is quite tasty and should NOT be spicy. It has some texture to it that is complimented with the poblano pepper slices and the whole pieces of corn.

I have a good selection of Mexican Cook Books -as Mexican cosine is one of my favorites- and of all my books I couldn't get a descent recipe that I would think is honestly fantastic. So..I blended some of the recipes, adapted them and I got this splendid soup that the current wife loves. I can eat it too as it is not spicy and I would't hesitate to prepare it in the rare occasion when we have guests for dinner.

Roasted Poblano Pepper and Corn Cream

4 Poblano peppers (Anaheim), roasted  and de-seeded  

4 Tbsp White Onion, chopped

1 Medium Onion, diced

1 Tbsp Butter

500 g Canned Corn (or fresh and cooked). Peaches and Cream works best

3/4 Cup Whipping Cream

1 l Milk

100 g Gouda Cheese, grated

1 Cube Chicken Seasoning Knorr

Cooking Instructions
  1. Roast the peppers on the BBQ or the stove until they brown a bit (we don’t want to burn them!), then put them inside a plastic bag and close it so they can sweat for 20 minutes or so.
  2. After the 20 minutes peel the peppers using running cold water. Remove the stems and the seeds -and some veins also so we remove the spiciness- 
  3. Slice the peppers in 1/2 inch slices and reserve.
  4. Drain the canned corn and reserve
  5. On a small pan, caramelize the onions using the butter. Reserve.
  6. Using your blender, blend the following in 3 batches (this is important) at high speed: 3 (not 4) peppers, 3/4 of the canned corn (not all), the cream, the milk and the grated cheese.
  7. Using a medium pot, cook the blended mix until it boils, then reduce the heat to simmer and cook for 20 minutes, with lid on. Mix every 5 or so minutes so the cheese doesn’t go to the bottom. After the 15 minutes add the onions and the Knorr cube and keep cooking it for another 20 minutes (simmer), lid on and keep moving it every 5 minutes or so.
  8. Turn off the heat and remove any foam until we only see the cream. Add the remaining sliced poblano pepper and the remaining corn and mix well.
  9. Serve warm with some tostadas (corn tortilla please!)
  10. Enjoy

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