Olathe Corn Soup with Chiles and Manchego

1. 1

   In a large saucepan, cover the corn cobs with the water and bring to a boil.

2. 2

   Add the bay leaf and simmer over moderately low heat for 40 minutes.

3. 3

   Strain the corn broth into a bowl.

4. 4

   Meanwhile, roast the Anaheim chile directly over a gas flame or under a broiler until charred all over.

5. 5

   Transfer the chile to a bowl, cover with plastic wrap and let steam for 5 minutes.

6. 6

   Discard the charred skin, stem and seeds and cut the chile into 1/4-inch dice.

7. 7

   In a large saucepan, heat the oil.

8. 8

   Add the garlic and onion and cook over moderate heat until softened, about 5 minutes.

9. 9

   Add the corn, season with salt and pepper and cook for 1 minute.

10. 10

    Add the reserved corn broth and bring to a boil, then simmer over low heat until the corn is tender, about 10 minutes.

11. 11

    Set a strainer over a large bowl.

12. 12

    In a food processor, puree the soup in batches until smooth; strain it into the bowl.

13. 13

    Return the soup to the saucepan, add the half-and-half and simmer for 5 minutes.

14. 14

    Stir in the chile and season with salt and pepper.

15. 15

    Ladle the soup into bowls, top with the Manchego and serve.

* Per serving · 4 servings · Values may vary.