Mexican Street-Corn Chowder

Ingredientes

1 tablespoon vegetable oil, divided

2 poblano chiles, stemmed, seeded, and sliced thin

4 garlic cloves, minced, divided

1¼ teaspoons chili powder, divided

2 ounces Mexican-style chorizo sausage, casings removed

4 ears corn, kernels cut from cobs, or 3½ cups frozen

⅛ teaspoon table salt

1½ cups chicken or vegetable broth

¼ cup chopped fresh cilantro or parsley

Lime wedges

Instrucciones

Heat 1 teaspoon vegetable oil in medium saucepan over medium heat until shimmering. Add 2 stemmed and seeded poblano chiles, sliced thin and cook until just tender, 3 to 5 minutes. Stir in 1 minced garlic clove and ¼ teaspoon chili powder and cook until fragrant. Transfer to bowl, cover with aluminum foil, and set aside until ready to serve. In now-empty saucepan, heat remaining 2 teaspoons vegetable oil over medium heat until shimmering. Add 2 ounces Mexican-style chorizo sausage with casings removed and cook until browned, about 3 minutes, breaking up meat with wooden spoon. Using slotted spoon, transfer chorizo to bowl with poblanos, covering with foil to keep warm.

Pour off all but 1 teaspoon fat from pan. (If necessary, add oil to equal 1 teaspoon.) Add 3½ cups corn kernels and cook over medium heat, stirring occasionally, until lightly browned, about 5 minutes. Stir in remaining 3 minced garlic cloves, ¾ teaspoon chili powder, and ⅛ teaspoon table salt and cook until fragrant, 30 seconds. Stir in 1½ cups chicken or vegetable broth, scraping up browned bits. Bring to simmer and cook until corn is tender, 2 minutes.

Process 2 cups soup in blender until very smooth, about 2 minutes. Stir pureed soup into remaining soup in saucepan, adjusting consistency with hot water as needed, and season with salt and pepper to taste. Off heat, top with poblano-chorizo mixture, ¼ cup chopped fresh cilantro or parsley, and remaining ¼ teaspoon chili powder. Serve with lime wedges. (Soup can be refrigerated for up to 3 days.)