Poblano Chile and Corn Chowder

• 4 large ears sweet corn, shucked
  
• 3 quarts chicken or vegetable stock
• 1 Tbs butter
• 1 Tbs olive oil
• 3 cups chopped onion
• 1 cup sliced celery
• 2 cups heavy cream
• 2 poblano chiles (roasted)
• 1 Tbs minced fresh thyme leaves
• t tsp Worcestershire sauce
• Salt and freshly ground black pepper

Using a sharp knife, cut the corn kernels from the cobs. Set the cobs aside. Place the corn kernels in a bowl, cover with plastic wrap, and reserve in the refrigerator (there should be about 4 cups of corn). Pour the chicken broth into a large saucepan and set over high heat. Add the corn cobs and bring to a boil. Turn down the heat to low and simmer, covered, for about 1 hour. Using tongs, remove the cobs and discard. Strain the broth into a mixing bowl and set aside.

Place the butter and oil in a large saucepan and set over medium heat. When the butter is melted, add the onions and celery and saute for 2 to 3 minutes until the onions are translucent. Add the reserved corn broth and the reserved corn kernels and bring to a boil. Then turn down the heat to low and simmer, covered, for about 1 hour.

Remove the pan from the heat and let the soup cool a little. Transfer in batches to a food processor or blender and puree until smooth. Return the pureed soup to a clean saucepan and add the cream, poblanos, thyme, and Worcestershire sauce. Simmer over low heat for 15 minutes or until the soup is heated through and nicely thickened. Season with salt and pepper and serve in warm soup bowls or tureens.

Chef's Note (not me, the original chef): The soup base - the corn broth - can be made a day ahead of time: just let it cool, and store in the refrigerator. Feel free to add the peelings from the onions, celery, and thyme to the corn stock before bringing to a oil, then strain them out before pureeing. We also sometimes add the seeds from the poblano chiles, which will give the stock a kick.
This recipe does not call for straining the soup after blending, but you certainly can for a creamier consistency.

Recipe from: Neiman Marcus Cookbook; Kevin Garvin with John Harrisson