Instructions: With sharp knife, remove corn kernels from cobs. Melt butter in heavy-bottomed pot. Add corn and season to taste with salt and pepper. Toss corn in butter over medium heat.

After a few minutes, add water and cook over low heat, stirring occasionally so corn does not stick to bottom. After 15 minutes, remove from heat and cool slightly. Pour into blender and blend until smooth.

Press through medium-fine sieve to smooth texture. Add cream to correct consistency. Adjust seasonings to taste. Heat until just hot. Garnish with poblano chiles.

Makes 4 servings.

Cooks

Note: "Theres an incredible smoky taste in this soup from the roasted poblano chiles. It comes from Alice Waters "Chez Panisse Menu

(Random House: 1982), and it was one of the favorites with the tasters in The Times Test Kitchen".

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.