Fresh Corn Soup

• 1 teaspoon corn oil
• 1 small onion, chopped
• 1 small fresh Poblano chili or Anaheim (California) chili, chopped
• 4 garlic cloves, chopped
• 1 teaspoon ground cumin
• 6 ears corn
• 1 3/4 cup canned unsalted chicken broth
• 1 1/2 cups (about) low-fat milk
• Chopped fresh cilantro
• *Poblano and Anaheim chilis are available at Latin American markets and some supermarkets.

1. Heat oil in heavy large saucepan over medium-high heat.
2. Add onion, chili, garlic and cumin and saute until onion and chili are tender, about 10 minutes.
3. Cut corn kernels from cobs.
4. Add corn to pot.
5. Stir in chicken broth.
6. Cover and simmer over medium-low heat until corn is very tender, about 45 minutes or less Transfer to processor and puree.
7. Add enough milk to thin to desired consistency.
8. Return to pot; stir to heat through (do not boil).
9. Season to taste with salt and pepper.
10. Ladle into bowls; garnish with cilantro and serve.

corn oil, onion, chili, garlic, ground cumin, corn, chicken broth, milk, fresh cilantro, markets

Taken from www.epicurious.com/recipes/food/views/fresh-corn-soup-115 (may not work)