Creamy Corn Soup with Roasted Poblanos and Queso Fresco (serves 8)
6 ears of corn, kernels removed
3 tablespoons olive oil
½ large onion, medium diced
½ russet potato, peeled and medium diced
4 stalks celery, medium diced
3 slices thick cut bacon, medium diced
½ bunch thyme
6 cups water
1 cup heavy whipping cream
Salt and pepper to taste
1 poblano, roasted, peeled, deseeded and small diced
¼ cup crumbled queso fresco
Place the water and corncobs in a medium size pot. Bring to a boil and let simmer for 30-45 minutes. In a separate pot, heat the olive oil. Add the bacon and let the fat render for about 5 minutes. Add all of the vegetables to the bacon and stir. Increase the heat to high and continue to sauté until the vegetables begin to brown and the starch begins to be released from the potato. Add the corn water to the vegetables as well as the thyme. Let simmer for about 1 hour or until all of the vegetables are tender.
Remove from the heat and puree in a blender in small batches. Be careful not to fill the blender too high with the hot liquid-no more than half. After the soup is pureed, pour through a strainer. Disregard the thyme and anything left in the strainer.
Put your strained soup, cream and salt and pepper to taste in a pot. Bring to a boil. Portion the soup between bowls and top with the roasted poblanos and queso fresco.
