Emerald Corn Chowder
(Chileatole Verde)

by Rick Bayless

Makes 4 to 6 servings

1 pound tomatillos, husked and rinsed
1 medium white onion, chopped
1 large fresh poblano chile, stemmed, seeded and roughly chopped
3 cloves garlic, peeled and finely chopped
1 tablespoon vegetable or olive oil
2 cups corn kernels, preferably freshly cut off the cobs
(about 3 ears of corn), divided
3-1/2 cups chicken broth
2 tablespoons masa harina (corn flour) or 1 tablespoon cornstarch
2 tablespoons Tabasco® brand green pepper sauce
Salt, about 3/4 teaspoon
Sugar, about 1 teaspoon
1/2 cup whipping cream, crème fraîche or Mexican crema
1/2 cup chopped fresh cilantro
Tortilla strips for garnish

Heat broiler. Lay tomatillos on baking sheet; broil 4 inches below heat source until softenened and splotchy black in places, approximately 5 minutes. Turn; roast other side. Cool.

In a large saucepan, cook onion, poblano and garlic in oil until tender, approximately 5 or 6 minutes. Working in batches, purée onion mixture, tomatillos and 1 cup corn in a food processor or blender until smooth, adding chicken broth as needed. Using a medium mesh strainer, press mixture back into the pan.

Stir in remaining broth, partially cover; simmer over medium-low, stirring often for 30 minutes. Mix masa harina with 1/4 cup water in small bowl, making sure there are no lumps. Strain mixture (you can use same strainer) directly into simmering pot, stirring constantly. Continue stirring until soup thickens; taste and season with Tabasco green pepper sauce, salt and sugar. Add cream and remaining 1 cup corn; simmer. Ladle into warm bowls. Garnish with cilantro and tortilla strips, if desired.