Fresh Corn and Poblano Soup

Ingredients:

• 3 fresh poblano chiles
• 4 ears sweet white corn
• 2 tablespoons olive oil
• 1/2 white onion chopped
• 4 large garlic cloves chopped
• 8 cups water
• 1 1/2 teaspoons salt or to taste
• 2 tablespoons uncooked white rice
• 2 tablespoons Mexican crema or 2 tablespoons creme fraiche
• pepitas green pumpkin seeds toasted and salted

Steps:

• Char the chiles over a gas flame or on a very hot grill until blackened While still hot
• wrap in paper towels to steam and cool Remove the stem and seeds and rub off all the blackened skin and clinging seeds with the edge of a spoon or paper towels Dont wash them or youll wash away the flavor - dont worry if a little of the skin remains Cut into 1 inch pieces
• Trim the ends of the corn and stand on end on a plate With a sharp knife
• scrape all of the kernels from the cobs; this should yield about 4 cups Be sure to catch any corn milk
• Heat the oil in a 4-quart saucepan or small stockpot with a heavy bottom Add the onion and garlic
• cook until translucent
• stirring often Add the corn and corn juices
• chiles
• and 2 cups of the water Reduce the heat to low
• cover
• and simmer for 10 minutes
• stirring a couple of times
• Add the remaining 6 cups water
• salt and rice Simmer for 45 minutes over low heat
• Let the soup cool for 15 minutes Puree in several batches in a blender
• until as smooth as velvet this may take a couple of minutes Add water
• if needed
• to make the soup the consistency of heavy cream; adjust the seasoning Do not strain the soup after blending
• Serve the soup in heated bowls Top each serving with a drizzle of crema and a few pepitas