Chock-full of fresh corn kernels and enhanced with the mild chile flavor of poblano pepper, thyme and black pepper, 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, any-time staple.
For the Polenta Croutons, bring water, 1 tablespoon of the butter, garlic powder, sea salt and 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.
Spread polenta into greased 9x5-inch loaf pan. Cover and refrigerate until completely cool. Invert polenta onto cutting board. Cut into cubes, about 1-inch thick. Preheat oven to 425°F. 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 Sweet Corn Broth Bowl, 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.
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.
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.
To serve, ladle sweet corn broth evenly into 5 servings bowls. Top each with corn-poblano mixture, Polenta Croutons and a poached egg.
To poach eggs: Fill large deep saucepan with 2 inches of water. Add 1 tablespoon vinegar. Bring to boil. Reduce heat to medium. Break 1 egg into small dish. Gently stir water in one spot and carefully slide egg into simmering water (bubbles should begin to break the surface of the water). Repeat with remaining eggs. Poach eggs 3 to 5 minutes or until whites are completely set and yolks begin to thicken. Carefully remove eggs with slotted spoon. Drain on paper towels.