Spicy Corn Soup

This is a slightly different take on corn chowder, but I think it is tasty and a nice way to showcase sweet summer corn.

Spicy Corn Chowder
Serves 2

2 tablespoons olive oil
1 red onion, thinly sliced
1 carrot, finely chopped
2 cloves garlic, minced
1 large red potato, diced
2 cups water
Small piece of ancho chili (about 1/4 of 1 dried pepper), or to taste
1 poblano pepper
2 ears fresh corn
1 tablespoon fresh thyme
¼ cup heavy cream
Salt and pepper to taste

Husk and clean the corn. Slice the stem of each cob off to produce a flat surface. Remove the kernels from the corn cobs by standing on the flat end and slicing down with a paring knife, along the surface of the cob. This is best done in a shallow bowl as the kernels tend to scatter while they are being cut.

Break or cut the corn cobs in half and place in a medium saucepan. Add 2 cups of water and a bit of ancho chili. Bring to a boil and then reduce heat to a bare simmer. Cover the pot and cook while preparing the rest of the soup, about 15 minutes.

Char the poblano on all sides by placing over a gas burner or under the broiler. Turn frequently, until the skin is blackened on all sides. Place in a small brown paper bag and let stand at least 10 minutes. Peel off the blackened skin and remove the seeds, then slice into thin strips. Add the pepper strips to the corn.

Heat the oil in a large heavy bottomed soup pot and sauté the onion and carrot until translucent. Add the garlic and cook for 1 minute. Add the potatoes and stir.

Remove the corn cobs* and ancho chili from the simmering water and add the liquid to the soup. Bring to a boil and then reduce heat and simmer for 10 minutes. Add the corn, poblano strips, thyme, salt and pepper. Let this simmer for 5 minutes until the corn kernels are cooked. Stir in the cream, taste and adjust seasonings with salt and pepper. Serve hot.

*You can scrape the cooked corn cobs with a knife to remove any corn pulp that is left, and add to the soup with the whole corn kernels.