Recipes|Featured Main
Roasted Poblano and Corn Soup
Difficulty Level: Intermediate
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Prep Time:20 Minutes
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Cook Time:PT50M30 Minutes
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Yield:4-6 Servings
Ingredients
- 4 poblano peppers (about 1 1/2 pounds)
- 2 tablespoons oil of choice
- 2 teaspoons cumin
- 2 cups chicken or vegetable broth
- 2 cups milk
- 4 ounces cream cheese (1/2 package), softened
- 2 cups fresh, canned or frozen corn (grilled works great)
- 1 cup of your favorite salsa, red or green
- Squeeze of fresh lime juice, to taste
- Pinch of cayenne or chipotle powder (optional)
- Kosher salt and black pepper to taste
- Garnishes of choice (see below)
- 4 poblano peppers (about 1 1/2 pounds)
- 25.56g oil of choice
- 8.52g cumin
- 473.18ml chicken or vegetable broth
- 473.18ml milk
- 113.4g cream cheese (1/2 package), softened
- 473.18ml fresh, canned or frozen corn (grilled works great)
- 236.59ml of your favorite salsa, red or green
- Squeeze of fresh lime juice, to taste
- Pinch of cayenne or chipotle powder (optional)
- Kosher salt and black pepper to taste
- Garnishes of choice (see below)
Roasted poblanos are magic. Smoky with just a touch of warmth, they’re wonderful paired with sweet corn. Using grilled or roasted corn amplifies the smoky flavor.
Preparation
STEP 1
Wash and dry peppers. Rub with oil. Place on a foil-lined 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 to loosen the skin.
STEP 2
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.
STEP 3
Heat a sauce pan or soup pot over medium-low heat. Add the cumin and cook, stirring constantly, for about 2 minutes or until fragrant and starting to smoke. Add pepper puree, broth, milk and cream cheese. Cook over medium-low, stirring occasionally, until cream cheese is melted.
STEP 4
Add the corn and salsa, cook for about 10 minutes to heat through.
STEP 5
Add lime juice, cayenne or chipotle powder (if using) and adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish as desired.
Options
Garnish to your heart’s delight with chopped cilantro, diced avocado, sliced green onions, shredded or grated cheese (cotija, queso fresco, jack, cheddar, etc.), sour cream, tortilla chips, roasted pepitas (pumpkin seeds) or pine nuts, or a drizzle of flavored oil.