This spicy, creamy soup is a Mexican favorite!

Ingredients

*4 ears fresh corn, shucked and silk removed
*1 Tbs. olive oil
*1 lg. Anaheim chile
*1 tsp. ground dried ancho chile
*3 C. chicken broth
*1 C. heavy cream
*salt and pepper, to taste
*fresh chopped cilantro, to garnish

Directions

Brush corn with olive oil.  Place corn and Anaheim chile on a baking sheet under the broiler, turning once, until the corn kernels and chile are blackened.  Place chile in a plastic bag, close, and let steam for 5 minutes.  Remove skin under cold, running water.  Stem, seed, and chop the chile.  With a paring knife, scrape the roasted kernels from each ear of corn.  Combine chile, corn, dried ancho chile, and chicken broth in a saucepan over medium-high heat.  Bring to a boil, then reduce heat and let simmer for 5 minutes.  Stir in the cream, season to taste, and serve garnished with cilantro.

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