Creamy Corn Soup with Chicken (or Ham) and Poblano Chile

1. Roast Poblano Chile

Place the poblano chile over an open flame or under a broiler, turning it until the skin is blistered and blackened, about 5 to 10 minutes. Once roasted, set aside to cool.

2. Cook Onion and Garlic

Heat a tablespoon of vegetable or olive oil in a medium saucepan over medium heat. Add the sliced onion and garlic cloves, cooking until the onion is soft and translucent, about 7 minutes.

3. Blend Corn Mixture

In a blender, combine the cooked onion and garlic with the corn kernels, cornstarch, and 1.5 cups of milk. Blend until smooth, then strain the mixture into a pan.

4. Simmer Soup

Heat the strained corn mixture over medium heat until it begins to simmer gently. Peel off the charred skin of the poblano chile, remove the seeds, chop the chile, and add to the pot with the chicken or ham and remaining milk. Simmer for 5 minutes.

5. Season and Garnish

Season the soup with salt to taste, ladle into bowls, and garnish with chopped cilantro. Serve immediately.