Slice the peppers in half lengthwise; remove stem, seeds and membrane. Place under the broiler skin side up until the skin turns black and blisters. Remove and immediately place in a small paper bag or plastic container with a tight lid. Place in the freezer for 10 minutes; this will loosen the roasted skin. Remove peppers and rub off the black skin with your fingers. Chop
skinned peppers and set aside.
Saute the butter, onions
, and garlic
until soft in a heavy bottomed soup pot on medium-low heat. Add the reserved red peppers, tomato paste, and chicken stock. Bring to a low boil, reduce the heat, and then simmer for 10 minutes. Stir in the heavy cream, cilantro
, salt, and pepper. Stir in the cornstarch
mixed with a little cold water to thicken. Simmer
5 minutes. *Let the soup cool slightly, and then blend in batches in a blender, or use an immersion blender
to puree. Sprinkle the roasted corn over the soup
before serving and top with a dollop
of Cilantro Lime Sour Cream.
* When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor
and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse
a few times then process on high speed until smooth.