White Corn Soup with Poblano Cream Sauce

As my first attempt at what I consider to be "real" soup (ie not in a can), this one was pretty good. I think next time I will roast the corn first and will add chopped cilantro to the soup after puréeing, along with adding it as a garnish. Overall, this one was filling and fresh, and you can't ask for more in a soup.

White Corn Soup with Poblano Cream Sauce
*From Cinnamon Spice & Everything Nice

1 poblano pepper
4 cups chicken or vegetable broth
3 tablespoons heavy cream or milk
1 tablespoon butter
1 tablespoon canola oil
1 small onion
6 cups white corn (fresh or a mixture of fresh and frozen; save 2-3 cobs for flavoring the soup)
1 teaspoon sugar
1 teaspoon cayenne
Kosher salt and black pepper
Cilantro for garnish

Place the poblano on a baking sheet and broil for 8-12 minutes turning occasionally. You want all sides to blister and turn black. Wrap in a paper towel and allow to cool. Use the towel to peel off the skin. Discard skin and seeds.

Purée pepper, heavy cream, and 2 tablespoons of chicken broth in a blender or food processor.

Transfer to a bowl and rinse out the blender or food processor.

Melt the butter and canola oil in a large stock or soup pot. Sauté the onions until tender, about 10 minutes, on medium heat, stirring occasionally so the onions do not brown.

Add the corn, 2 or 3 of the cobs snapped in half, the sugar, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat and allow to simmer until the corn is tender. If you use fresh corn, this will take about 15 minutes. Add another 15 minutes for frozen corn.

Remove and discard the cobs. Working in batches, purée the soup to the desired consistency, being careful of the steam because it will be hot.

Serve in large bowls with a swirl of the poblano cream sauce. Grilled cheese goes well with this soup too!