Fresh Corn Chowder

Directions

1. 1
   Put the chicken broth, white wine, and corn in a heavy non-aluminum pot.
2. 2
   Bring the liquid to a boil and skim the surface to remove any impurities.
3. 3
   Reduce the heat to medium and cook for 25 to 30 minutes.
4. 4
   Using a pair of tongs, remove the corn and set aside to cool.
5. 5
   While the corn is cooking, preheat the broiler and arrange the peppers on a cookie sheet.
6. 6
   Place about 3 inches under the broiler and broil, turning them occasionally, until their skins char and blister on all sides.
7. 7
   Remove and place them in a paper bag, closing the bag.
8. 8
   After 15 minutes, using a paring knife, peel away the skin.
9. 9
   Cut open the peppers; core and seed them.
10. 10
    Cut the kernels from the corn cobs (there should be about 3 cups) and puree with some of the chicken broth in a blender or a food processor fitted with a steel blade.
11. 11
    Add the corn puree to the chicken broth and season with salt and pepper.
12. 12
    Heat until hot over medium heat.
13. 13
    In a blender or a food processor fitted with a steel blade, puree the peppers until smooth and foamy, about 5 minutes.
14. 14
    Add salt, pepper, and wine vinegar to taste.
15. 15
    When the corn soup is piping hot, ladle it into soup bowls.
16. 16
    Spoon 2 tablespoons of the pepper puree on top of each serving.
17. 17
    Using the tip of a knife, make points at equal intervals drawing out points like a star.
18. 18
    Sprinkle the top with the scallion greens, if using them, and serve.