Thursday, January 24, 2013

Mexican Corn Soup

This soup is an adaptation from an Ingrid Hoffman recipe and a recipe I found on Pinterest from the Cooking in Stilettos Blog.   Unusual, spicy, but very good!  I love unusual cheese and queso fresco really does the trick here.  Helps to cool down the poblanos.  I had to laugh at my little guy while making it.  Cody is 7 and apparently not used to being around people who cook often.  He asked me what I was making and I replied "Mexican Corn Soup".   He looked at me a little strangly and said "How do you make a Mexican?"   That, my man, will have to be a question answered when you are much, much older!   He didn't eat any of the dead Mexican soup.  Too spicy for his taste, but he was certainly entertaining during the process!  Kids!  Gotta love them!

Mexican Corn Soup

2 medium poblano peppers (use less if you don't want it as spicy)
4 ears of fresh corn
5 roma tomatoes, cored and chopped roughly
4 cups of chicken stock, divided
1/2 tsp. of dried Mexican oregano
1 tsp. of smoked paprika
1 pound of thick bacon, chopped
1 small onion or 1/2 of a medium onion
4 cloves garlic
Coarse salt and freshly ground black pepper
1/2 cup heavy cream or half & half (optional)
3 tbsp. chopped fresh cilantro
1/2 cup queso fresco, crumbled (or, alternatively – a MILD feta cheese)
Sour Cream & Tortilla chips for garnish

Directions

1.Roast the poblano peppers over either an open flame on a gas range or under a broiler.
2.Once the peppers are roasted, place in a plastic or brown paper bag and steam for 10 minutes.
3.Remove the charred skin from the peppers, deseed the poblanos, chop the peppers finely and set aside.
4.Using a sharp knife, remove the corn kernels from the cobs. (I used my bundt pan to catch the kernels and it worked nicely!)
5.Reserve half of the corn kernels for later and use and place the remaining corn kernels in a blender (DO NOT USE A FOOD PROCESSOR!)
6.To the blender, add tomatoes, 2 cups of chicken stock, smoked paprika and oregano. Puree until smooth and set aside.

7.Over medium heat, cook the bacon in a large saucepan until brown & crisp.
8.Drain the bacon on a paper towel lined plate and set aside.
9.Add the onion to the bacon fat in the saucepan and cook until the onion turns translucent.
10.Add the chopped poblano pepper and garlic and stir for another minute.
11.To the onion, pepper and garlic mixture, add the corn puree to the saucepan with an additional 2 cups of chicken stock.
12.Bring to a low boil and add the reserved corn kernels.
13.Simmer over medium-low heat until the soup has thickened (about 20 minutes or so).
14.Stir occasionally and season with salt and pepper.
15.To finish, mix in the heavy cream and half of the cilantro and heat through.
16.To serve, garnish with the remaining cilantro, bacon, the queso fresco and  crumbled tortilla chips.