Oxmoor House
Prep Time
1 Hour
Cook Time
1 Hour 7 Mins
Yield
6 servings (serving size: 1 cup)

How to Make It

Step 1

Preheat broiler.

Step 2

Cut poblano chiles and bell pepper in half lengthwise. Discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Flatten peppers with hand and broil 15 to 20 minutes or until roasted. Place peppers in a zip-top plastic bag and seal. Let stand 5 minutes. Peel and coarsely chop. Set aside. -

Step 3

Cut kernels from ears of corn to measure 8 cups, reserving cobs; set kernels aside.

Step 4

Combine reserved cobs and chicken broth in a large Dutch oven, and bring to a boil. Cover; reduce heat to mediumlow, and simmer 15 minutes. Remove and discard cobs.

Step 5

Add 1 1/2 cups corn kernels to broth and bring to a boil. Cover; reduce heat, and simmer 10 minutes. Drain, reserving broth and kernels.

Step 6

Meanwhile, melt butter in a large Dutch oven over low heat. Add onion, celery, and garlic; sauté over medium-high heat 5 minutes. Add reserved broth and remaining 6 1/2 cups uncooked corn kernels to pan; bring to a boil. Cover; reduce heat, and simmer 10 minutes. Stir in roasted peppers; cool slightly.

Step 7

Place corn mixture in batches in a blender or food processor. Process until smooth, scraping sides of bowl.

Step 8

Strain mixture, in batches, through a fine sieve, into a pan. Discard solids. Stir in reserved cooked 1 1/2 cups kernels, milk, cumin, salt, and pepper. Cook over medium heat 5 minutes or until thoroughly heated, stirring occasionally. Stir in cilantro. Sprinkle with red bell pepper, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Oxmoor House Healthy Eating Collection

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