Ingredients

2 poblano chiles

12 ounces chorizo, casing removed

4 cups fresh corn kernels (from about 3 ears) $

2 cups reduced-sodium chicken broth $

1 cup heavy whipping cream

1/4 cup slivered red onion

1/2 cup finely sliced basil leaves

Sliced avocados

Sliced radishes

Lime wedges

Preparation

Preparation

  1. Preheat broiler. Oil a rimmed baking sheet. Set chiles on sheet and broil, turning as needed, until blackened all over, about 18 minutes total. Let cool, then peel, remove stem and seeds, and chop; set aside.
  2. Cook chorizo in a large saucepan over medium heat, breaking sausage into smaller pieces with a wooden spoon, until meat and fat have separated. Strain through a fine strainer and discard fat. Wipe pan clean with a paper towel.
  3. Return chorizo to pan and stir in corn and broth. Bring to a boil and cook, stirring occasionally, until corn is just tender, about 5 minutes. Reduce heat to a simmer, add cream and poblanos, and cook 2 minutes more to blend flavors.
  4. Ladle soup into bowls, sprinkle with onion, basil, avocado and radishes, serve with lime for squeezing on top.