Page 295 - My Cookbook

Hatch chili soup

Soup
Prep 15 min ∙ Cook 40 min ∙ Makes 4-6 servings ∙ Difficulty Easy
INGREDIENTS
1/2 stick butter
1 medium onion, chopped
2 cloves garlic, chopped
16-18 Hatch chiles, preferably fresh with skins and ends removed
1 32 oz. container chicken broth
1 medium carrot, grated
1/4 cup frozen corn
1 cup heavy cream
1/4 cup fresh cilantro, chopped
salt and pepper
DIRECTIONS
In a dutch oven or soup pot, melt the butter and add the onions over medium high heat. Cook for 5 minutes. Add the garlic and cook for an additional minute.
Add the chilies, grated carrot and cook until most of the liquid has evaporated. Add the chicken broth, cover, and cook for 30 minutes on simmer.
Pour the stock into a blender only half full and blend until smooth. Repeat until all the soup is blended and return to the pot.
Add the corn, simmer for 2 minutes. Add the cream. Season with salt and pepper to taste. Add the cilantro.
Serve
NOTES
I had this on a cruise ship and was delicious. I dissected it and this is awful damn close!
Hatch chiles come in a variety of heat. I used medium hot chiles and did not remove the seeds. It was perfectly spicy for me. You may want to remove the seeds and/or use mild chilies.