Mexican Creamy Corn Soup with Roasted Chiles Rick Bayless   From Every Day with Rachael Ray February 2007 SIX SERVINGS Prep Time: 25 min Cook Time: 30 min 1 poblano chile 1 red bell pepper 2 tablespoons unsalted butter, plus more for brushing 1 small onion, cut into thin slivers 2 cloves garlic, crushed 3 cups corn kernels (about 12 ounces) 1 tablespoon masa harina (corn flour) or cornstarch 3 to 3 1/2 cups milk, plus more for finishing the soup 6 corn tortillas Vegetable oil, for drizzling Salt 6 ounces crabmeat, picked over for pieces of shell (optional) 1. Preheat the oven to 400°. Roast the chile and bell pepper (see "How to Roast a Chile") and cut into 1/4-inch pieces. 2. In a medium saucepan, melt the butter over medium heat. Add the onion and cook, stirring, until deep golden brown, about 7 minutes; transfer to a blender or food processor. Reduce the heat to low, add the garlic and cook for 1 minute; transfer to the blender. Reserve the saucepan. 3. Blend the onion mixture with the corn kernels and masa harina. Pour in 1 1/2 cups milk and process until smooth. Press the mixture through a strainer to remove any tough corn hulls. Pour the soup into the reserved saucepan and bring to a boil, whisking frequently, about 2 minutes. Add the remaining 2 cups milk (a little less if you're using frozen corn) and chile and pepper pieces and return to a boil. Reduce the heat and simmer, stirring frequently, for 15 minutes. 4. Meanwhile, cut the tortillas in half, then cut crosswise into 1/4-inch strips. Spread in a single layer on a baking sheet lined with parchment paper, drizzle with oil and toss to coat. Bake, tossing every few minutes, until lightly browned, about 8 minutes. 5. Add more milk to the soup if it's too thick; season with salt. Ladle into bowls; top with tortilla strips and crabmeat, if using.

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