This is another creamy corn dish that has no cream in it – in fact, it has no dairy at all. I simmer the corn cobs to make the stock. When the corn is sweet, so is the soup, and I love the contrast of the sweet, creamy potage against the spicy roasted peppers.

6 ears of corn (5 cups kernels)
6 cups water
Salt to taste
1 tablespoon extra virgin olive oil
1 medium white onion, chopped
2 garlic cloves, minced
2 poblano chilies
1/4 cup chopped fresh cilantro or 2 tablespoons minced chives (optional)
 
1. Take the corn off the cobs. You should have about 5 cups kernels. Set aside 1 cup of the kernels.
2. Place the corn cobs in a large soup pot and add the water. Make sure they are covered or at least floating in the water; you can break them in half if they are very large. Bring to a boil, reduce the heat, partly cover and simmer 30 minutes. Season to taste with salt. Remove and discard the cobs. Line a strainer with cheesecloth and set it over a bowl. Strain the broth and measure out 5 cups. Freeze any leftover broth.
3. Heat the oil over medium heat in a heavy soup pot and add the onion. Cook, stirring, until it is tender, about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds, and then add the 4 cups of corn kernels and salt to taste. Cook, stirring often, for 4 to 5 minutes, until the corn is just tender. Add the corn broth and bring to a simmer. Cover and simmer for 30 minutes.
4. Meanwhile roast the chilies, either directly over a gas flame or under a broiler, turning often until they are uniformly charred. Transfer to a plastic bag and seal, or transfer to a bowl and cover tightly. Allow the peppers to cool, then remove the charred skin, rinse and past dry. Remove the seeds and veins (I recommend that you wear plastic gloves for this) and cut in thin strips or dice.
5. Steam the kernels set aside for the garnish for 5 minutes, until tender. Set aside.
6. Working in batches, purée the soup in a blender, taking care to remove the insert from the top and cover tightly with a kitchen towel to avoid splashes. Return to the heat, taste and adjust salt, and heat through.
7. Ladle the soup into bowls. Combine the steamed corn kernels and diced chilies and place a spoonful in the middle of each bowl of soup. Garnish with a sprinkling of cilantro or chives if desired, and serve.
Yield: 4 to 6 servings.
Advance preparation: The roasted poblanos will keep for a few days in the refrigerator. The soup can be made a few hours ahead.
Nutritional information per serving (4 servings): 203 calories; 6 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 3 grams monounsaturated fat; 0 milligrams cholesterol; 38 grams carbohydrates; 5 grams dietary fiber; 40 milligrams sodium (does not include salt to taste); 6 grams protein
Nutritional information per serving (6 servings): 136 calories; 4 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 2 grams monounsaturated fat; 0 milligrams cholesterol; 26 grams carbohydrates; 3 grams dietary fiber; 27 milligrams sodium (does not include salt to taste); 4 grams protein