Corn and green chile soup
INGREDIENTS
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4 Hatch or Anaheim chiles
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6 ears corn, shucked or 4 cups corn kernels
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2 tablespoons unsalted butter
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1/2 small yellow onion, diced (1/2 cup)
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2 cloves garlic, chopped
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1/2 teaspoon ground cumin
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Pinch cayenne pepper
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Pinch ground nutmeg
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3 cups corn broth (recipe below) or chicken broth
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1/2 cup half and half
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1/4 cup buttermilk
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Salt
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Pepper
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Crumbled queso fresco or feta, for garnishing
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1 lime cut into slices, for serving
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4 corncobs, kernels removed
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1/2 small yellow onion
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1 bay leaf
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1 teaspoon kosher salt
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