Spicy Corn and Poblano Pepper Soup with Cream

I’ve opined before in this space about eating seasonally. I do truly love making myself totally sick on what’s in season before the next thing becomes available. Right now it’s corn.

DH bought a pint container of half-and-half a couple weeks back for a batch of Dal Makhani. When we have it, we should use it up, of course – shouldn’t waste food – so we’ve had spicy carrot soup (made using red chili paste he made), a couple batches of spinach, cooked in an Indian style, and now spicy corn soup, all in the service of using up the half-and-half. He cooked this.

It might seem silly to have hot soup on a broiling day in Fresno. However, you can only eat so much corn-and-tomato salad, so much corn-and-lima salad, and so much corn on the cob. I have made cream of corn soup in the dead of winter with bagged frozen corn, and that’s nice too, but the incomparable flavor of really fresh corn enriched with the heat of a triumvirate of peppers and a lashing of rich dairy is really incomparable.

We ate this with edamame (for protein). It would also like lima beans with basil and olive oil, green beans, or a big honkin’ ripe tomato on the side. We also have a little cardboard box full of diminutive prune plums for dessert. It’s really nice living in stone fruit country, and they’re not even paying me extra to say that.

Forget gluey, gloppy, eggy potato salad. This is the flavor of summer.

6 ears corn
1 T. butter
1 large onion, chopped
4 cloves of garlic, minced
1 jalapeno, minced
1 small chipotle, minced
4 cups of water
2 poblano peppers, chopped
1 T. canola oil
juice of 1 lime
1 c. cream or half and half
salt and pepper

In a large pot, bring to a boil enough water to cover the corn. Salt it when it comes to a boil. Place the corn in the water and boil five minutes. Remove the corn from the water and allow to stand until cool enough to handle, then cut the kernels off into a bowl. Set aside.

Sauté the onion in the butter till translucent. Add the garlic, jalapeno and chipotle and sauté briefly. Add the corn and enough water to barely cover the contents of the pot. Bring to a boil, then reduce heat and allow to simmer. Break up any large groups of kernels.

While the soup is simmering, sauté the poblano peppers in the canola oil until tender but still toothsome, about 4 minutes. Add the lime juice, stir to combine, and set aside.

Remove the soup from the heat and scoop most of the solids into a blender, leaving the liquid and about 10% of the solids aside. Puree and return to the pot with the reserved portion of the mixture. Stir to combine. Add the cream or half-and-half.

Stir in the reserved poblanos and season with salt and pepper to taste.