MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Elote-Style Corn Chowder
Categories: Vegetables, Chilies, Herbs, Potaotes, Dairy
Yield: 6 servings

8 md Ears corn; shucked
2 oz Unsalted butter
1 md Yellow onion; fine chopped
1 Rib celery; fine chopped
1 md Poblano pepper; seeded,
- stemmed, fine chopped
4 cl Garlic; fine chopped
1 ts Dried Mexican oregano
1 Fresh bay leaf
3 1/2 c Whole milk
1 1/2 lb Yellow potatoes; peeled, in
- 1/2" pieces
1 c Heavy cream
Salt
1 tb Ancho chile powder; more for
- topping
1/4 c Thin sliced cilantro
1/2 c Mexican crema or sour cream
1/2 c Crumbled cotija cheese
Lime wedges; for serving

On a medium-hot grill or hot grill pan, char the corn
all over, 15 - 20 minutes. Transfer to a platter and set
aside until cool enough to handle.

Working over a large bowl, slice the corn kernels off
each cob, scraping the cob with the knife to extract the
flavorful juices. Halve 5 of the bare corn cobs
crosswise, discarding the rest. Set the kernels and cobs
aside.

In a medium pot over medium heat, melt the butter. When
the foam begins to subside, add the onion, celery,
poblano, garlic, oregano, and bay leaf. Cover and cook,
stirring occasionally, until the onion softens, 7 - 8
minutes. Add the reserved corn kernels and cobs, milk,
potatoes, and cream. Bring to a boil, cover, and lower
the heat to maintain a simmer. Cook, stirring
occasionally, until the potatoes are tender, about 25
minutes. Remove and discard the cobs and bay leaf.
Transfer 1 1/2 cups of the soup to a blender and pur++e
until smooth. Stir the pur++ed soup back into the pot of
remaining soup to thicken. Season with salt and the
ancho chile powder, then ladle into wide soup bowls and
garnish with the cilantro, crema, cotija, and additional
ancho chile powder. Serve with lime wedges.

By: Kat Craddock

RECIPE FROM: https://www.saveur.com

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