Green-Chili and Corn Bisque

• 6 tablespoons butter
• 1 small onion, peeled and minced
• 3 large roasted poblano chilies, peeled, seeded and chopped
• 2 stems fresh basil
• 2 stems fresh marjoram
• 3 1/2 cups fresh corn
• 1/2 teaspoon sugar
• 2 cups water
• 16 large oysters, shucked, juice reserved
• 1/2 pound wild mushroooms (chanterelle or oyster)
• 1/4 cup minced chives

1. Heat 2 tablespoons butter in a large skillet until hot; add onions and cook slowly over low heat until translucent, about 5 minutes.
2. Add chilies, basil and marjoram, and continue cooking 5 minutes longer, stirring occasionally.
3. Add corn and stir.
4. Add sugar and water, increase heat and bring liquid to a simmer.
5. Add oyster juice, remove herbs and cool.
6. Pour corn mixture into a blender or food processor and puree until smooth, adding more water if too thick.
7. Pass the soup though a fine mesh strainer into a pot over low heat and keep warm.
8. In a saute pan, heat 2 tablespoons butter over medium heat.
9. Add mushrooms and saute until lightly browned, about 5 minutes; set aside.
10. In another saute pan over medium heat, warm the remaining 2 tablespoons butter.
11. Add oysters and cook until barely warm, about 3 minutes.
12. Pour any remaining oyster juice into the soup pot.
13. Pour the soup into 8 warm bowls, arrange oysters and mushrooms in the center of each and garnish with chives.

butter, onion, poblano chilies, basil, marjoram, fresh corn, sugar, water, oysters, wild mushroooms, chives

Taken from cooking.nytimes.com/recipes/4628 (may not work)