- Yields 4 to 6 servings
- 3 medium poblano chiles, or 2 green bell peppers and 1 jalapeño, or 2 long hot green chiles
- 4 tablespoons (½ stick) unsalted butter
- 1 small onion, finely minced
- 1 garlic clove, minced
- 4 tablespoons flour
- 3 cups chicken broth
- 1 cup diced cooked chicken white meat
- 1½ cups fresh or frozen corn kernels
- ⅔ cup half-and-half
- salt and black pepper to taste
- chopped fresh cilantro (coriander) or parsley (garnish)
- To peel either poblano chiles or green bell peppers, hold over flame of the burner with a long wood-handled fork or grill under the broiler, turning frequently until the skin in brown and blistered.
- Immediately wrap in foil or place in paper bag.
- Close tightly and let steam for 5 to 10 minutes.
- Skin will loosen and can be easily rubbed or stripped off.
- Discard seeds and white ribs.
- Puree peeled, roasted peppers with unpeeled hot green chile peppers in a blender of food processor, adding a little broth if needed (if you have a hand blender, just cut up peppers, add then to soup, and purée)
- Melt butter in a 2-quart saucepan and sauté onion and garlic until wilted but not taking on color, about 5 minutes.
- Blend in flour with a whisk over low heat, then add pureed chilies and soup.
- Simmer, partly covered, for about 5 minutes.
- Add chicken, corn, and half-and-half to hot soup.
- Cook 10 minutes or until corn is plump and tender.
- Adjust seasonings and serve immediately in warm cups or small bowls.
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