This is a really easy way to take advantage of the fresh corn that's coming into season right about now. I used shallots instead of onions, and of course this was another great excuse to use my immersion blender. It's better to use yellow corn for this recipe -- some reviewers noted that using white corn caused the soup to turn out an unappetizing gray color. Either way, this soup came out creamy and was just heavy enough to be satisfying. I love summer!
Fresh Corn Soup
1 tsp corn oil
1 small onion, chopped
1 small fresh poblano chili or anaheim chili, chopped
4 cloves garlic
1 tsp cumin
6 ears corn
1 3/4 cups low-sodium chicken broth
1 1/2 cups low-fat milk
Heat oil in heavy large saucepan over medium-high heat. Add onion, chili, garlic and cumin and sauté until onion and chili are tender, about 10 minutes.
Cut corn kernels from cobs. Add corn to pot. Stir in chicken broth. Cover and simmer over medium-low heat until corn is very tender, about 45 minutes or less Transfer to processor and purée. Add enough milk to thin to desired consistency. Return to pot; stir to heat through (do not boil). Season to taste with salt and pepper. Ladle into bowls; garnish with cilantro and serve.