Fresh Corn Soup with Poblano Chilis (Recipe from Dr. Preston Maring, Kaiser Oakland, 07/22/2008, Contra Costa Times)

1 chili of choice

1 ounce queso fresco or feta cheese

2 tablespoons milk

3 tablespoons extra virgin olive oil

1 medium onion, minced

1 medium carrot, minced

2 garlic cloves, minced

2 teaspoons dried or 2 tablespoons fresh thyme

2 teaspoons dried basil or 2 tablespoons fresh basil, chopped

½ teaspoon crushed red chilis

5 cups corn kernels, approximately 10 ears (cut these off the cob in a large bowl)

1 quart chicken stock

Kosher salt

Freshly ground black pepper

2 tablespoon finely chopped cilantro

1. Skewer the chili. Blacken it over the stove top burner. Put it in a bowl and cover with plastic wrap to steam a little. When cool, rub off the skin with a paper towel or peel it off with your fingers. Mince the chili.

2. In a mini-processor or blender, puree the cheese and add milk until a creamlike consistency is achieved.

3. Heat the oil in a large pot over low heat. Add the onion, season with a little salt, cover and "sweat" until soft, about 5 minutes. ("Sweating" the veggies means cooking them so they get soft, but not brown and crunchy.
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The latter wouldn't be good in a yellow soup.)

4. Add the carrots, cover and sweat for another 5 minutes. Add garlic, herbs and crushed red chilis, then cover and sweat for 5 minutes. Add corn, season with salt, cover and sweat 5 minutes. Add chicken stock, bring to a boil, cover and simmer 5 minutes.

5. Puree in blender in batches for 3 minutes, remembering the safety tip of covering the lid with a towel to let the steam escape and prevent hot soup from spraying all over the kitchen. Return soup to the pot and season with salt and pepper.

5. Ladle soup into bowls, top with diced roasted chilis and cilantro. Drizzle with the cheese "cream" and serve. This is absolutely worth the effort.