4 ears fresh sweet corn, husked and silks removed
2 tsp Poblano Powder
2 medium onions, chopped
2 cloves garlic, minced
1 Tbsp Olive Oil
1 tsp Ground Cumin
15 oz (1 can) chicken broth
1 medium potato, peeled and cubed (1 cup)
2 Tbsp all-purpose flour
1/2 tsp salt
1/4 tsp ground black pepper
1-1/2 Cups half-and-half
Fresh-snipped basil, optional
Lime wedges, optional
Heat barbecue grill to medium heat, and grill corn, still on the cob, for 12-16 minutes (or until corn is tender). Remove from grill, and allow to cool a little. When the corn is cool enough to handle, cut the kernels off the cob into a medium bowl.
Heat olive oil in a large saucepan over medium heat before adding onion and garlic. Brown and stir onion and garlic until tender, about 5 min. Add ground cumin and poblano powder, stirring to coat the vegetables, cooking until mixture is quite fragrant, about 30 seconds.
Stir in 1-1/2 cups of the grilled corn into the spiced onion and garlic, then add the canned chicken broth and diced potato. Bring mixture to a boil; stir, then reduce heat to medium-low. Simmer soup, covered, for about 10-15 min, stirring intermittently.
In a small bowl, combine flour, salt, and pepper. Add the half-and-half to the flour mixture, whisking until smooth. Gradually stir thickened dairy mixture into the corn and chicken broth mixture. Warm over medium heat and stir until soup has thickened and becomes bubbly. After it bubbles, cook and stir the soup 1 minute more. Remove from heat.
Use an immersion blender (being careful not to splash yourself with the hot liquid!) and puree the mixture until soup is the desired level of smoothness. Top soup with remaining grilled corn kernels and fresh snipped basil, if using.
Serve with lime wedges, if using.
Adapted from Better Homes and Gardens.