Brush the corn with olive oil. Place the corn and the Anaheim chile on a baking sheet under the broiler, turning once, until the corn kernels and chile are blackened. Place the chile in a plastic bag, close, and let steam for 5 minutes. Remove the skin under cold, running water. Stem, seed, and chop the chile. With a paring knife, scrape the roasted kernels from each ear of corn.
Combine the chile, corn, dried ancho, and chicken broth in a saucepan over medium-high heat. Bring to a boil, then reduce the heat and let simmer for 5 minutes. Stir in the cream, season to taste, and serve garnished with cream.
Serves: 4 - 6
Reprinted with permission from ©500 Mexican Dishes, by Judith Fertig, published by Sellers Publishing
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