CREAMY CORN SOUP

Makes 4 servings

1 large fresh poblano chile
1 tablespoon vegetable or olive oil
1 small white onion, sliced
1/4-inch thick
2 cloves garlic, peeled
3 cups corn kernels, frozen or cut from about 5 cobs
1 tablespoon cornstarch
1 quart milk
2 boneless, skinless chicken breasts, cooked and shredded or cubed
Salt, to taste
Cilantro for garnish
Avocado pieces (optional)

1. Roast the poblano directly on the open flame of a stovetop or under a broiler until charred and blackened all over, 5 to 10 minutes depending on method. Transfer to a bowl and cover with a kitchen towel until cool enough to handle.

2. In the meantime, heat the oil over medium heat in a 3-quart saucepan, and add the garlic and onion. Cook, stirring occasionally, until soft and golden. Transfer to a food processor along with the corn, cornstarch and 1 1/2 cups of the milk. Process into a purée and transfer back to the saucepan, straining out the corn kernel skins if desired. Bring to a simmer, whisking frequently.

3. When the chile is cooled somewhat, rub off the blackened skins, pull out the stem and seeds, and rinse to complete the job. Cut into 1/4-inch strips or pieces, then stir into the simmering soup along with the cooked chicken and remaining milk. Let simmer, and stir. Serve with sprinkled cilantro and avocado, if desired.