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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut dark-green tops off scallions, and finely chop. Preheat a large cast-iron skillet over medium-high heat. Place scallions, onion, and chiles in skillet, and cook, undisturbed, until charred on bottom, about 5 minutes. Turn vegetables with tongs, and cook, undisturbed, until charred on other side, about 5 minutes. (Vegetables can also be broiled on a baking sheet.)

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  • Transfer scallions to a blender. Continue turning and charring chiles and onion until charred on all sides, 5 to 10 minutes more. Remove skillet from heat. Transfer onion to blender.

  • Transfer chiles to a bowl, cover immediately with plastic wrap, and let steam 15 minutes. Peel and discard charred skin from chiles, and remove stems and seeds. Halve chiles lengthwise, and slice crosswise into 1/4-inch-thick strips.

  • Add 2 1/2 cups corn, the salt, and 2 cups water to blender. Puree until smooth, about 1 minute. Transfer puree to skillet. Stir in remaining corn and 2 cups water. Bring to a boil over high heat, reduce heat, and simmer, stirring occasionally, until thickened slightly, about 8 minutes.

  • Whisk together cornmeal and remaining 3 tablespoons water. Stir into soup along with chiles, and simmer until it has the consistency of porridge, about 2 minutes.

  • Divide soup among 6 bowls; garnish with chopped scallion greens, and sprinkle with cheese. Soup can be refrigerated 2 days; let cool completely before refrigerating. Gently reheat in a covered pot over medium heat, stirring occasionally.

Reviews (1)

83 Ratings
  • 5 star values: 14
  • 4 star values: 20
  • 3 star values: 24
  • 2 star values: 17
  • 1 star values: 8
Rating: 1 stars
01/25/2014
Labor intensive with the time involved in roasting vegetables and peeling the peppers, plus the need to puree in the blender, involving clean up time. Not very special, would not make again. Made exactly as directed.