Hatch Chile Summer Corn Soup

It is Hatch chile season and we love getting our chiles from  Melissa's Produce and getting some of their hatch chiles products to enjoy. If you live in SoCal you can also go to one of the Hatch Chile events and get some roasted chiles on the spot.  We made a soup, because even though it is still summer, we had a rainy day here in SoCal and soup was the perfect comfort food.

Ingredients

Marinade:
1lb shrimp or chicken
¼ cup olive oil
½ cup cilantro, chopped
¼ cup lime juice
Soup:
1 tablespoon dry cilantro
2 tablespoons olive oil
2 garlic cloves, minced
2 cups hatch chiles, chopped
32 oz chicken broth
¾ cup ½ and ½
Salt & pepper to taste
2 ears fresh corn, kernels removed
¼ cup cilantro, chopped
½ cup queso fresco, for garnish ​

Preparation

Mix together marinade ingredients and pour over chicken or shrimp - let marinate for about 1 hour
In a pot over medium heat cook onion and chiles in olive oil until soft then stir in garlic
Pour in broth and simmer covered for 30 minutes
Season with salt & pepper
Use an immersion blender to puree until smooth
Add in the ½ & ½ then stir in cilantro and corn
Pan sear the marinated shrimp or chicken in butter
Ladle the soup into bowls and top with shrimp, queso fresco, and more cilantro
Serve and enjoy! ​

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