Mexican Corn Soup (Sopa De Maiz)

Prep Time: 30 minutes                           Cooking Time: 30 minutes
Number of Servings:  6

 Ingredients:

60g ( ¼ cup) unsalted butter
1 medium onion, finely chopped
3 garlic cloves, minced

3 cups fresh* or frozen corn kernels

1 large red pepper, roasted** and peeled, finely chopped
1 large poblano pepper, roasted** and peeled, finely chopped
5 mL (1 teaspoon) dried oregano
625 mL (2 ½ cups) chicken or vegetable broth
60 mL (¼ cup) finely chopped fresh cilantro

5 mL (1 teaspoon) Kosher salt
Freshly ground pepper
185 mL (3/4 cup) heavy cream

1 chicken breast, cooked, chopped into small pieces
1 cup of diced cherry or grape tomatoes
1/2 cup cubed Monterey Jack cheese (jalapeno flavoured, if you can find it)

Garnish with crumbled Queso Fresco, chopped tomatoes, and chopped cilantro.

*Fresh corn kernels are easily cut from the cob. Hold a corn cob upright (peeled, with silk removed).  Place your knife at a slight angle at the centre of the cob and easily glide it downward  –  It is easier and safer to cut off the kernels from the centre downward, than from the very top).  Rotate the cob slightly and continue to cut the kernels downward off the cob. When the bottom half has been cut, turn the cob upside down, and complete the cutting in the same manner.

**Roasting peppers is very easy to do – you just need to be very vigilant so that the fire alarm is not tripped!  Gas burners are perfect for this; but the broiler element is equally qualified to char the peppers.  Adjust the oven rack as close as possible to the broiler element, and turn on the broiler element.  Very lightly oil (vegetable oil) the peppers, and place them on a foil-lined baking sheet.   Turn the peppers every few minutes until it they are evenly charred.  Ensure a thorough charring, otherwise, they will not peel easily.  After they are well-charred, immediately place them in a large bowl and cover with a lid, or tightly seal with plastic.  Allow them to rest (at least 1/2 hour) until they are cool enough to handle.  Pull on the stem so that the seed core is released.  Cut the chile open and gently remove the seeds, and peel off the charred skin.  Try not to resort to rinsing the pepper pieces as this dilutes the flavour somewhat.

Method:

1. In a large soup pot, or Dutch oven, melt butter over medium heat.       Add chopped onion and sauté until soft and fragrant – about 5 minutes. Add garlic and heat through.
2. Add corn kernels and continue to sauté until corn is cooked – about 10 minutes.
3. Add chopped roasted red pepper and poblano, oregano, broth, and cilantro.  Bring to a gentle simmer for about 10 minutes.
4. Remove about 300 mL (about 1 ½ cups) of soup and set aside.
5. Let the remaining soup cool a bit and then transfer it into a blender or food processor. Process to your desired consistency. You may need to do this in small batches.
6. Pour the pureed soup and the reserved soup back into the soup pot and reheat. Season with salt and pepper.
7. Stir in cream and heat through.
8. At serving time: Divide the chicken pieces, chopped tomatoes, and cheese cubes among 6 soup bowls.

9.  Ladle soup into bowls. Garnish with Queso Fresco, extra tomatoes, and fresh cilantro.