Fresh Corn Chowder with roasted peppers - Crema de Elote

Yellow i need some more of that lovely color in my live at this moment, it makes me happy!
When i saw this weeks cooking them at I Heart Cooking Clubs and that we would be celebrating yellow foods this week. "Yellow ingredients and/or yellow dishes! Eat the rainbow, right? Don't forget yellow! Red gets all the attention these days, give yellow some love! "
Yesterday when i was running true authentic mexican the sun started shining after a rainy spring "so far", and sudddenly there was a lot of yellow. When i found this recipe for corn chowder.

The chowder was very lovely and i am going to make this one again, because even my boyfriend really liked this soup and he usually doesn't like soup that much. The sweetness of the corn together with the spicy serrano pepper is a great combo.

 
Fresh corn chowder with roasted peppers
Crema de Elote

Rick Bayless, Authentic mexican
Yield: about 1 quart, 4 servings

Ingredients

2½ to 3 cups frozen corn, defrosted
4 tablespoons unsalted butter
½ medium onion, finely chopped
2 cloves garlic, peeled an minced
1½ tablepoons cornstarch
2 cups milk, plus a little more if necessary
2 fresh chiles poblanos Serranos, roasted and peeled, seeded and finely diced
1 cup thick cream or whipping cream
salt, about 1 teaspoon
½ cup crumbled mexican queso fresco or other fresh cheese like feta
2 tablespoons chopped flat-leaf parsley

Directions

Preparing the corn. Simply place the defrosted corn in the blender or foodprocessor and puree it.

The corn puree. Heat half of the butter in a small skillet over medium. Add the onion and fry untill soft, 6 or 7 minutes, then stir in the garlic and cook a minute longer. Scrape the mixture into the corn in the blender or processor, along with the cornstarch and ¼ cup water. Process until smooth.
Melt the remaining 2 tablespoons of butter in a medium-large saucepan set over medium heat. Add the corn puree and stir constantly for several minutes, untill quite thick.

Finishing the soup. Whisk in the milk, partially cover and simmer 15 minutes over medium-low heat, stirring often.
When the soup is ready, strain it trough a medium-mesh sieve. Rinse out the pan, return the strained soup to it and stirin the diced pepper and cream. Season with salt and simmer over medium-low heat for 10 minutes longer, stirring frequently.
When you are ready to serve, thin the soup with additional milk if it is thicker than heavy cream, then ladle into small, warm soup bowls. Garnish with the cheese and chopped parsley, and serve at once.

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