Sweet Corn Broth Bowl with Poached Egg

Chock-full of fresh corn kernels and enhanced with mild chile flavor, this is a broth that’s both creamy and savory with a touch of sweet. Garnish with poached egg and polenta croutons–and be prepared for this combo to become a lunchtime, dinnertime, anytime staple.

Ingredients

Procedure

For the croutons:

1. Bring water, 1 tablespoon. butter, garlic powder, 1/4 teaspoon sea salt, and 1/4 teaspoon pepper to boil on high heat in 1-quart saucepan. Whisking constantly, add polenta in thin stream. While whisking, bring mixture back to boil. Reduce heat to low; cook 30 minutes, stirring frequently.
2. Spread polenta into greased 9"x5" loaf pan. Cover and refrigerate until completely cool. Invert polenta onto cutting board. Cut into cubes, about 1" thick. Preheat oven to 425ºF. Place polenta cubes onto foil-lined baking sheet. Melt remaining 1 tablespoon butter in the microwave. Brush polenta cubes with the melted butter. Bake 8 to 10 minutes or until lightly browned.

For the main recipe:

1. Melt 3 tablespoons of the butter in 3-quart saucepan on medium-high heat until butter just begins to brown. Add 3 cups of the corn and chopped onion; cook and stir 2 minutes. Add thyme and pepper; cook and stir 1 minute. Add white wine; reduce heat to medium and cook until wine is reduced by half, about 5 minutes. Add stock, heavy cream, sea salt and sugar, if needed; bring to simmer. Simmer 15 minutes.
2. Carefully pour soup into food processor or blender container; cover. With center part of cover removed to let steam escape, process until coarsely pureed. Blend on medium speed 2 minutes. Blend on high speed 2 minutes or until smooth. Strain soup through a medium to fine mesh strainer over the 3-quart saucepan. Keep warm.
3. Heat remaining 1 tablespoon butter in large skillet on medium-high heat until butter just begins to brown. Add remaining 1 1/2 cups corn and poblano pepper; cook and stir 2 to 3 minutes or until poblano pepper is slightly softened.
4. Ladle sweet corn broth evenly into 5 serving bowls. Top each with corn-poblano mixture, croutons and a poached egg.