I have posted this before, think it worth repeating. In fact, I repeated it a couple of weeks ago. Yummy stuff!
CALDO VERDE MILPA
Puree in a blender:
8 chiles poblanos or pasillas (fresh, green, roasted and peeled)
1 Tablespoon corn starch
1 cup water
Bring to a boil:
1 quart chicken stock
1 sprig epazote (a Mexican herb, optional)
1 sprig cilantro
add the puree, salt to taste, and simmer 10-15 minutes.
To serve: place one 7 ounce can of corn, drained, and 1 cup queso fresco, cubed, (jack will do nicely) in a tureen or divide between bowls, add strained soup.
Adding chunks of cooked chicken works well.
Roasting and peeling the chiles is recommended for the roasted flavor, but I often just pull the stems, strip the seeds and pith, and run the blender a bit longer. Canned pasillas are almost as good.
Adding sauteed leeks to your potato soup or even just canned clam chowder is something to try. (Everyone should take a leek while in the produce section.
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