This soup combines two flavors, corn and poblano chiles, that go especially well together and with shrimp. To get the most flavor out of the shrimp, use shrimp with their heads and make the shrimp broth.
– 1 white or yellow onion, finely chopped.
– 2 cloves garlic, minced.
– 2 tablespoons olive oil.
– 3 ears of corn.
– 4 tomatoes.
– 1 quart chicken broth or shrimp broth.
– 2 jalapeño chiles, seeded and finely chopped, or 2 chipotle chiles, soaked in hot water for 30 minutes to soften if dried or rinsed if canned, seeded, and chopped.
– 2 poblano chiles, charred, peeled, and seeded and then chopped.
– 1 bunch cilantro, large stems removed.
– 1 pound medium to large shrimp, peeled and then deveined if desired.
– 3 tablespoons fresh lime juice.
– 1 cup heavy cream (optional).
Step 1:In a pot large enough to hold the soup, cook the onion and garlic in the oil over medium heat, stirring regularly, for about 10 minutes, or until the onion softens and is shiny but does not brown.
Step 2:Meanwhile, cut off the kernels from the ears of corn. If you want the soup perfectly smooth, you will need to strain it, so there is no point in peeling the tomatoes. If you are leaving the soup with some texture, peel and seed the tomatoes. In both cases, chop them, coarse if you are straining and fine if you are not.
Step 3:Add the corn, tomatoes, broth, and jalapeño and poblano chiles to the onions. Raise the heat to high and bring to a boil, stirring with a wooden spoon to make sure the corn does not scorch on the pot bottom. Reduce the heat to medium and simmer for about 20 minutes from the time the broth is at a simmer.
Step 4:Chop the cilantro—coarse if you are straining, fine if you are not—and add it to the soup. Puree the soup with a blender (see precautions) until smooth. If you want your soup perfectly smooth and creamy, work it through a coarse-mesh strainer or a food mill fitted with the coarse disk and return it to the pot.
Step 5:Bring the soup to a simmer over medium heat and add the shrimp, lime juice, and cream. Simmer for 2 minutes, or until the shrimp are cooked through. Season with salt and pepper. Ladle into warmed soup bowls and serve.