Mexican Corn Chowder

8 Steps to complete

• 1
  Remove husk from corn and clean the silk from corn. Hold cob in a vertical position with the flat part resting on the cutting board and the tip pointing up. Remove kernels with vertical cuts.
• 2
  Place a saucepan over medium heat for 1 minute. Add butter, and let melt. Add onion and cook for 3 minutes. Add garlic and cook for 1 minute.
• 3
  In a blender, place ½ cup of cold water, cornstarch, corn and onion mixture. Blend well.
• 4
  Set a saucepan over medium heat. Add corn puree and chicken broth. Cook for 15 minutes, stirring frequently.
• 5
  Place the mixture in the blender. Remove centerpiece from lid, cover lid with dishtowel to avoid pressure from heat. Blend for 1 minute.
• 6
  Strain the mixture and place back into the saucepan. Place saucepan over medium heat. Cook soup for 5 minutes, stirring.
• 7
  Add the sour cream, poblano peppers and tomatoes. Simmer for 5 more minutes. Add salt to taste.
• 8
  Serve and garnish with cheese and cilantro. Enjoy!