Spicy Corn and Green Chili Soup

• 4 Tablespoons Butter
• 1 Yellow Onion, Diced
• 1 Jalapeno, Rough Chopped
• 1 Poblano Pepper, Rough Chopped
• 3 cups Corn Kernels, Fresh Or Frozen
• 4 cups Chicken Stock
• Kosher Salt To Taste
• Optional For Garnish: Creme Fraiche

1. 1.
2. In a large pot, melt the butter over medium heat.
3. Add the onions and sweat them for 5-7 minutes until tender.
4. 2.
5. Add the jalapeno and poblano peppers and sweat a few more minutes.
6. 3.
7. Add the corn and the stock and stir everything together.
8. Put a lid on the pot and simmer over low heat for 20 minutes.
9. 4.
10. Use a stick blender and puree everything until the soup is somewhat smooth but with a bit of texture.
11. Season with kosher salt and serve hot.
12. (I like to garnish with sour cream or creme fraiche to cool the spicy soup.)

butter, yellow onion, pepper, corn kernels, chicken, kosher salt, fraiche

Taken from tastykitchen.com/recipes/main-courses/spicy-corn-and-green-chili-soup/ (may not work)