1 tablespoon olive oil
1 yellow onion, diced
2 ears corn, kernels removed or 2 cups frozen corn, thawed
2-3 poblano peppers, roasted, skin removed and diced
1 tablespoon ground dried guajillo peppers
4 tablespoons butter
1 teaspoon agave nectar (or sugar)
4 tablespoons AP flour
2 cups chicken stock, preferably homemade
1+ cup milk
1 cup shredded sharp cheddar or monterey jack cheese
salt to taste
Poblanos can be mild or very spicy. Check your heat level before adding them if you're not a heat lover. You could substitute roasted sweet bell peppers with sacrificing flavor. Saute onions in olive oil until tender, then add corn, peppers and butter. Add flour and stir well and cook for 2-3 minutes. Add chicken stock, stirring until the mixture bubbles and thickens. Add half cup of milk and the cheddar cheese and salt to taste. Slowly add enough milk, while stirring constantly, to reach your desired consistency. Gently simmer for 10-15 minutes. Garnish with sour cream and chopped cilantro and serve with tortilla chips. Makes about 4 servings and leftovers freeze well.
Also makes a great warm dip for tortilla chips or soft pretzels--just replace the chicken stock with some beer, then adjust milk and or cheese to get desired thickness.