Cream of Corn Soup - Crema de Elote

Simple soup dish with a warmth form the poblano chilies with dairy smoothness. Lovely delicate soup.

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Heat the butter in a skillet over moderate heat and saute the onion and garlic until tender but now brown, about 5 minutes.
2 tbsp butter, 1/2 large onion, 3 cloves garlic
Transfer the mixture to an electric blender or food processor and add the corn and cornstarch mixture (cornflour mixed with water).
3 cups sweetcorn, 1 tbsp cornflour, 1/4 cup cold water
Puree until smooth, scraping down the sides of the blender several times, and transfer to a saucepan.
Cook over moderate heat, stirring frequently, until the soup comes to a boil.
Stir in the remaining ingredients except the parsley and bring to a simmer, stirring occasionally.
3 cups milk, 1 cup heavy cream, 2 medium poblano chiles, ground pepper, salt
Garnish with chopped cilantro.
1 bunch cilantro