3 pablano peppers
2-3 cups of chicken stock
Butter
1 chopped up onion
5 cups of corn kernels
Sour cream
Put the peppers on baking sheet and broil in the oven. Turn them after the skin has gotten nice and black. Let cool, and then pull the skins off and de-seed. I heard on a show one time that, though it's tempting, one shouldn't wash the skins off in the sink. Washing them mutes the flavor. Whether this is true or not, I don't know. How would I know what the pepper would have tasted like otherwise?
Saute the onion in the butter. Add the corn, peppers, and chicken stock. Bring to a boil and then simmer until everything is tender.
Puree with an emersion blender. Serve with a big dollop of sour cream!
Who am I?
The Anarchist Homemaker learns the crafts of her foremothers while improvising a bit on her own. She's a DIYer, anti-consumerist with a weakness for new clothes and fine dining. Yes, the Anarchist Homemaker is in search of what it means to feel at home in her house and her own contradictory Self.