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1
Take the corn off the cobs.
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2
You should have about 5 cups kernels.
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3
Set aside 1 cup of the kernels.
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4
Place the corn cobs in a large soup pot and add the water.
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5
Make sure they are covered or at least floating in the water; you can break them in half if they are very large.
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6
Bring to a boil, reduce the heat, partly cover and simmer 30 minutes.
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7
Season to taste with salt.
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8
Remove and discard the cobs.
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9
Line a strainer with cheesecloth and set it over a bowl.
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10
Strain the broth and measure out 5 cups.
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11
Freeze any leftover broth.
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12
Heat the oil over medium heat in a heavy soup pot and add the onion.
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13
Cook, stirring, until it is tender, about 5 minutes.
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14
Add the garlic and stir until fragrant, about 30 seconds, and then add the 4 cups of corn kernels and salt to taste.
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15
Cook, stirring often, for 4 to 5 minutes, until the corn is just tender.
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16
Add the corn broth and bring to a simmer.
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17
Cover and simmer for 30 minutes.
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18
Meanwhile roast the chilies, either directly over a gas flame or under a broiler, turning often until they are uniformly charred.
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19
Transfer to a plastic bag and seal, or transfer to a bowl and cover tightly.
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20
Allow the peppers to cool, then remove the charred skin, rinse and past dry.
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21
Remove the seeds and veins (I recommend that you wear plastic gloves for this) and cut in thin strips or dice.
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22
Steam the kernels set aside for the garnish for 5 minutes, until tender.
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23
Set aside.
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24
Working in batches, puree the soup in a blender, taking care to remove the insert from the top and cover tightly with a kitchen towel to avoid splashes.
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25
Return to the heat, taste and adjust salt, and heat through.
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26
Ladle the soup into bowls.
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27
Combine the steamed corn kernels and diced chilies and place a spoonful in the middle of each bowl of soup.
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28
Garnish with a sprinkling of cilantro or chives if desired, and serve.
