Author Notes: I like the dichotomy of a cool soup and warm chiles. This soup is creamy without being heavy thanks to raw corn and avocado in the base. It has a slow warmth from roasted Anaheim and Poblano chiles. It doesn't smack you in the face with heat, just gently warms your throat. Red bell pepper, grilled sweet corn, and green onions provide some flavor, texture, and color contrast. A squeeze of lime adds a bit of brightness. This soup makes a great starter for a summer evening meal. I like it best at room temperature, but it is also good chilled. - hardlikearmour
- 1 red bell pepper
- 3 to 4 green onions
- 2 medium Anaheim chiles
- 2 medium Poblano chiles
- 3 ears sweet corn
- 1 small hass avocado (or ½ of a large one)
- 2 cups low-sodium chicken broth
- 1 to 2 limes, cut into wedges
- Heat your grill on high. While your grill is heating remove the stem and seeds then dice the red pepper and place in a bowl. Thinly slice the white and light green parts of the scallions and add to the bowl. Set aside.
- Grill chiles until skin is blackened and blistered on all sides (2 to 3 minutes per side depending on your grill.) Place chiles in a paper bag or covered bowl, and allow to cool for at least 10 minutes.
- Reduce grill heat to medium. Peel all but the inner most layer or two of husk on 1 of your ears of corn. Grill, turning corn every 3 to 4 minutes, until the husk is split and blackened, highlighting the kernels of corn. Remove from grill and set aside to cool. Turn your grill off.
- Remove the kernels & "milk" from the remaining 2 ears of corn. Place in blender. Add the avocado flesh, chicken broth, and ½ teaspoon salt. Purée until fairly smooth. Remove the skin, stems, and seeds from the chiles. Add one of each chile to the blender. Purée until smooth. Taste for heat and salt. Add all or part of the remaining anaheim and up to half of the poblano if additional heat is desired. Purée until smooth. Adjust salt if needed. Set aside if serving soon, otherwise refrigerate. (NB: if you are serving this cold please adjust the salt again before serving.)
- Remove the kernels from the grilled ear of corn and add to the bowl with the red pepper and green onion. Dice ½ of a grilled poblano chile and add to the bowl. Toss to combine. Refrigerate until ready to use if not completing the soup right away.
- To serve: Divide the puréed mixture between 4 bowls. Divide the vegetable mixture between the 4 bowls, piled into the center. Serve with lime wedges to squeeze onto soup as desired.