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1
Put the chicken broth, white wine, and corn in a heavy non-aluminum pot.
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2
Bring the liquid to a boil and skim the surface to remove any impurities.
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3
Reduce the heat to medium and cook for 25 to 30 minutes.
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4
Using a pair of tongs, remove the corn and set aside to cool.
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5
While the corn is cooking, preheat the broiler and arrange the peppers on a cookie sheet.
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6
Place about 3 inches under the broiler and broil, turning them occasionally, until their skins char and blister on all sides.
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7
Remove and place them in a paper bag, closing the bag.
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8
After 15 minutes, using a paring knife, peel away the skin.
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9
Cut open the peppers; core and seed them.
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10
Cut the kernels from the corn cobs (there should be about 3 cups) and puree with some of the chicken broth in a blender or a food processor fitted with a steel blade.
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11
Add the corn puree to the chicken broth and season with salt and pepper.
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12
Heat until hot over medium heat.
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13
In a blender or a food processor fitted with a steel blade, puree the peppers until smooth and foamy, about 5 minutes.
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14
Add salt, pepper, and wine vinegar to taste.
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15
When the corn soup is piping hot, ladle it into soup bowls.
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16
Spoon 2 tablespoons of the pepper puree on top of each serving.
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17
Using the tip of a knife, make points at equal intervals drawing out points like a star.
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18
Sprinkle the top with the scallion greens, if using them, and serve.
