Creamy Corn Soup with Chicken and Poblano Chile

This is from a cookbook by Rick Bayless called "Mexican Everyday". I needed more uses for our garden produce and this is a great one for fresh corn from the garden. The roasted chile pepper just seems perfect for New Mexico too.

Ingredients:

• 1 large poblano chile
• 1 Tbsp. vegetable or olive oil
• 1 small white onion, sliced 1/4 inch thick
• 2 cloves garlic, peeled
• 3 cups corn kernels cut from the cob (takes about 5 ears)
• 1 Tbsp. cornstarch
• 1 quart milk
• 2 boneless skinless chicken breats cut into 1/2 inch cubes
• salt
• about 1/4 cup chopped cilantro for garnish

Directions:

1. Roast the pepper over open flame or 4 inches below the broiler until blackened and blistered all over.
2. Heat oil in pan. Add onion and garlic and cook until golden. Put into blender or food processor.
3. Add corn, cornstarch, 1 1/2 cup milk to the blender too. Process to a smooth puree. (You can strain the puree through a mesh strainer for a smoother soup). Return puree to pan.
4. When chile is cool enough, peel off the blackened skin. Pull off stem and seed pods. Cut into 1/4 inch pieces. Add to the pan.
5. Add chicken to the puree and additional 2 1/2 cups milk. Simmer until chicken is cooked. Season with salt. Ladle into bowls and add the cilantro as a garnish. Serve!

A few variations the author suggests are replacing the chicken with ham; or zucchini or asparagus for a vegetarian meal. Or add shrimp, crab, bacon, etc.