Recipe adapted from and with thanks to Sunset Magazine
Servings: 4-6 servings
2large poblano chiles
3/4lbchorizo pork sausage
3cans corndo not drain (or 4 1/2 cups fresh or frozen corn)
kosher saltto taste (this will depend on how salty your sausage and your broth are)
freshly ground black pepperto taste
1/2small red onionsliced as thinly as possible
12large basil leavesfinely sliced
1limecut into wedges
Preheat the oven to broil. Move the top oven rack to about 6 inches from the broiler. Place the chiles on a foil lined or well greased baking pan and broil for 15-18 minutes, turning over every 2-3 minutes. (Set a timer and be ready to turn them several times.) You want the chiles to be soft and blackened all over when you remove them from the oven. Transfer the roasted chiles to a dish with a lid (or a dish that can be tightly covered with foil). Cover and let rest for 10-15 minutes. The blackened portions should peel right off after resting. Peel and seed the chiles and chop into 1/4" - 1/2" pieces.
In a large pot, cook and crumble the chorizo over medium heat, about 6-7 minutes. Drain the grease well and add the corn and broth. Bring to a boil and then reduce to a simmer just until the corn is tender and warm. Add the cream and poblanos. Stir and cook for about 2 more minutes, just to blend the flavors. Taste the broth and add salt and pepper, to taste.
Scoop into bowls and top with onions and basil. Serve with a wedge of lime for squeezing on top. Enjoy!