Sopa De Elote (Fresh Corn Soup)

• 4 cups corn kernels, if frozen, defrosted
• 1 onion, chopped
• 3 tablespoons butter
• salt
• 4 cups chicken stock
• 1 cup sour cream
• 6 tablespoons cottage cheese or 6 tablespoons cream cheese, chopped
• 1 poblano chiles, peeled, seeded and diced or (4 ounce) can california green chilies, chopped

1. Combine the corn kernals and the onion in a food processor and process to a puree. Heat the butter in a saucepan, add the puree and cook over moderate heat, stirring, for 5 minutes.
2. Stir in the chicken stock and season with salt if necessary.
3. Simmer, over low heat, for 10 minutes longer.
4. Stir in the sour cream and simmer for a few minutes longer.
5. When ready to serve, strain the soup. Have ready 4 soup bowls, each with a tablespoon of cheese and about 2 teaspoons chili, and pour the soup which should be the consistency of heavy cream.

corn kernels, onion, butter, salt, chicken stock, sour cream, cottage cheese, chiles

Taken from www.food.com/recipe/sopa-de-elote-fresh-corn-soup-359613 (may not work)