-
1
If using fresh corn, husk and remove all of the corn silk, then cut the kernels from each cob with a sharp knife; transfer to a food processor.
-
2
Scrape all the remaining corn from the cobs, using the end of a spoon, and add to the rest.
-
3
There should be between 2 1/2 and 3 cups of corn.
-
4
Place in the food processor.
-
5
Heat half of the butter in a small skillet over medium heat.
-
6
Add the onion and cook until soft, 6 or 7 minutes, then stir in the garlic and cook a minute longer.
-
7
Scrape the mixture into the corn along with the cornstarch and 1/4 cup water.
-
8
Process until smooth.
-
9
Melt the remaining butter in a medium-large saucepan set over medium heat.
-
10
Add the corn puree and stir constantly for several minutes until quite thick.
-
11
Whisk in the milk, turn the heat to medium-low, partly cover and simmer 15 minutes, stirring often.
-
12
Strain through a medium-mesh sieve.
-
13
Rinse out the pan, return the strained soup to it and stir in the diced chiles poblanos and the cream.
-
14
Season with salt and simmer over medium-low heat for 10 minutes longer, stirring frequently.
-
15
To serve, thin the soup with additional milk if it is thicker than heavy cream.
-
16
Ladle into small, warm soup bowls.
-
17
Garnish with the fresh cheese and chopped parsley, and serve immediately.
