- 2 poblano chiles
- 12 ounces chorizo, casing removed
- 4 cups fresh corn kernels (from about 3 ears)
- 2 cups reduced-sodium chicken broth
- 1 cup heavy whipping cream
- 1/4 cup slivered red onion
- 1/2 cup finely sliced basil leaves
- Lime wedges
- calories 764
- caloriesfromfat 68 %
- protein 32 g
- fat 58 g
- satfat 27 g
- carbohydrate 34 g
- fiber 5.9 g
- sodium 1801 mg
- cholesterol 158 mg
How to Make It
Preheat broiler. Oil a rimmed baking sheet. Set chiles on sheet and broil, turning as needed, until blackened all over, about 18 minutes total. Let cool, then peel, remove stem and seeds, and chop; set aside.
Cook chorizo in a large saucepan over medium heat, breaking sausage into smaller pieces with a wooden spoon, until meat and fat have separated. Strain through a fine strainer and discard fat. Wipe pan clean with a paper towel.
Return chorizo to pan and stir in corn and broth. Bring to a boil and cook, stirring occasionally, until corn is just tender, about 5 minutes. Reduce heat to a simmer, add cream and poblanos, and cook 2 minutes more to blend flavors.
Ladle soup into bowls, sprinkle with onion and basil, and serve with lime for squeezing on top.