Cream of Corn Soup

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             FOOD FUNNY
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Rosemary Zwick writes, "This could well have been my experience when I first got married..."

The new bride had spent two hours preparing her first breakfast. She sat
down at the table, eagerly watching as her husband slowly savored each forkful.

"How was it, Honey?" she asked when he'd finished.

"Well," he began thoughtfully, wiping his lips, "you probably could have
beaten the egg shells a little longer. But on the whole, it was a good start."

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             TODAY'S RECIPE
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Variations on this soup can be found throughout Mexico, many of them
unremarkable in flavor because canned condensed soup in a red and white
label is ubiquitous even there.

Cream of Corn Soup (Crema de Elote)

2 Tbs (30 ml) butter
1/2 onion, finely chopped
2-3 cloves garlic, finely chopped
3 cups (750 ml) kernels fresh or frozen sweet corn, thawed
1 Tbs (15 ml) cornstarch (cornflour) mixed with
1/4 cup (60 ml) cold water
3 cups (750 ml) milk
1 cup (250 ml) heavy cream
2 fresh poblano chiles, roasted, peeled, seeded, and chopped
Salt and freshly ground pepper to taste
Chopped parsley or cilantro (coriander leaves) for garnish

Heat the butter in a skillet over moderate heat and saute the onion and
garlic until tender but now brown, about 5 minutes. Transfer the mixture
to an electric blender or food processor and add the corn and cornstarch
mixture. Puree until smooth, scraping down the sides of the blender
several times, and transfer to a saucepan. Cook over moderate heat,
stirring frequently, until the soup comes to a boil. Stir in the
remaining ingredients except the parsley and bring to a simmer, stirring
occasionally. Garnish with chopped parsley.
Serves 4 to 6.
Received on Mon Jan 14 21:02:47 2008