Emerald Corn Chowder

In large saucepan cook til tender:

1 small thinly sliced white onion
1 large fresh poblano (stemmed, seeded and roughly chopped).

Scrape into processor and puree with:

1 cup of corn kernels
2 cups of Roasted Tomatillo Salsa.

Press through a medium mesh strainer back into pot.

Stir in 2.5 cups of chicken broth.
Simmer and stir often for around 30 minutes.

In a small bowl mix 2T masa with ¼ C water.
When whisked smooth press through strainer into soup.
Stir til soup thickens to a cream consistency.
(See note below)

Taste and season with salt (1/2 tsp.)
Add 1 cup corn kernels.

Return to simmer.

Ladle into bowls and sprinkle with cilantro.

Note: From Rick Bayless’ Salsas That Cook.

Note2: Makes about 6 cups.

Note3: Found masa clotted as it hit hot soup. Ended up reprocessing soup to get rid of lumps.
Must be a better way.

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