Roasted Poblano and Corn Soup

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  • 4 large poblano peppers (about 1 1/2 pounds)
  • Canola oil
  • 2 teaspoons ground cumin
  • 2 cups milk (non-fat evaporated milk will work, but add it at the end with the corn and salsa)
  • 2 cups chicken or vegetable broth
  • 1 (4-ounce) package softened cream cheese (reduced fat works just fine)
  • 2 cup fresh or frozen-and-thawed corn (grilled works great!)
  • 1 cup of your favorite salsa
  • Kosher salt and freshly ground black pepper to taste
  • Squeeze of fresh lime juice, to taste
  • Toppings, any combination:
  • Cilantro, chopped
  • Cheese, shredded or crumbled (such as cheddar, pepper jack, queso blanco or queso fresco)
  • Pepitas (pumpkin seeds), roasted and salted
  • Avocado, diced
  • Green onions, sliced
  • Tomatoes, fresh, diced
  • Sour cream


Wash and dry peppers. Rub with oil. Place on a foil-covered sheet pan and place under boiler (or grill them). Cook for about 10 minutes, turning often to char. Remove and place in plastic-covered bowl.
When cool enough to handle, peel and remove seeds and stems. Place in the bowl of a food processor or blender and puree to desired texture. Heat a sauce pan over medium-low heat. Add the cumin and cook, stirring constantly, for about 2 minutes or until fragrant and starting to smoke. Add peppers, broth, milk and cream cheese. Cook over medium-low, stirring occasionally, until cream cheese melted. Add the corn and salsa, cook for about 10 minutes to heat through. Adjust seasoning and serve with toppings.

Recipe from Central Market Poulsbo - Culinary Resource Center
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