Name: Corn and Poblano Pepper Cream (not spicy)
Prep time: 30 min
Cook time: 10 min
Yield: 8
Cuisine: Mexicana
Ingredients: 5 ears corn; 3 Poblano chiles; 1/2 onions; 3 cloves garlic; 1/2 liters cow's milk; 1 cup chicken broth; 1 can table cream; 2 tablespoons butter; salt and pepper

Preparation

20 mins

10 mins

Low

Remove the kernels from the corn and roast the poblano peppers, remove the skin, veins, seeds, and cut into strips. Slice the onion into julienne strips and cut the garlic cloves into 2 or 3 pieces (this is to release more flavor).