Green Chile and Corn Bisque

2 Tb sp. olive oil
1/2 yellow onion, diced
3 cloves garlic, minced
32 0z. vegetable stock
3/4 cup coconut milk
1 1/2 cups corn kernels
1 1/2 cups Hatch Chile Verde
1/4 cup cilantro, chopped
1/2 cup Mexican crema
salt to taste

In a Dutch oven over medium heat, add olive oil. Add onion and garlic
Cook about 4 minutes, until soft and fragrant
Add green chile and corn, sauté 5-6 minutes on low heat
Add stock and stir to combine.
Bring to a boil, lower to a simmer and cook, covered for 30 minutes
Puree the soup to your desired consistency using an immersion blender.
Add coconut milk and season to taste with salt and pepper
Garnish with cilantro and crema

Click here for Hatch Chile Verde