Emerald Corn Chowder Poblano

Emerald Corn Chowder  Poblano

Traveling to Chicago? If you happen to find yourself in O'Hare Airport. Specifically in the American Airlines terminal, you are one lucky traveler. You do not have to settle for a warmed over burger or unappetizing mall food, because Rick Bayliss's Frontera Bar and Grill restaurant has a wonderful small food service near gate K4!  This past Friday I passed on an opportunity to have lunch before my trip because I knew I could get something yummy at Frontera. Indeed their Poblano Corn Soup was delightful and it is easy to make.


Recipe from Rick Bayliss's Salsas That Cook
 6 cups serves 4 to 6 people

The  flavors of this comforting soup are enriched with masa harina, the dough  used for making corn tortillas. Whether you use the easily accessible dehydrated masa harina or the fresh dough available from tortilla factories if you are lucky enough to live in California, the Southwest, Chicago or Brooklyn.  According to Bayliss  this is based on a classic soup from Central and Eastern Mexico  called chileatole.

INGREDIENTS
1 small  onion, sliced 1/4-inch thick
1 large fresh poblano chile, stemmed, seeded and roughly chopped
1 tablespoon vegetable oil
2 cups corn kernels  (freshly or frozen)
2 cups Frontera Roasted Tomatillo Salsa or if you have another brand from Mexico like Herdez or your own homemade you can use that.
2 1/2 cups chicken broth
2 tablespoons freshly ground corn masa for tortillas
        OR  masa harina (corn "flour")
Salt, about 1/2 teaspoon
1/2 cup chopped fresh cilantro

DIRECTIONS
In a large saucepan saute  the onion and poblano chile for 5 in oil  until tender. Place one cup of corn and both cups of salsa into a blender or food processor. Pulse into a smooth puree and press through a medium-mesh strainer back into the pan or pot.  Add Chicken broth, partially cover and simmer over medium-low, stirring often, for 30 minutes. In a bowl, add the dry masa or nixtamal (fresh masa) to 1/4 cup water, making sure it is smooth. Add to the chicken broth/corn mixture and stir until it thickens. Taste for salt , add  remaining corn kernels,   simmer and serve with chopped cilantro.