Roasted Corn & Poblano Soup
Inspired by flavors from Mexico, Lori’s recipe features peak-season sweet corn and roasted poblano peppers, creating a luxurious and creamy soup with just the right amount of kick.
Ingredients
- 4 whole Poblano Peppers roasted skin & seeds removed
- 2 ears Fresh Corn roasted & husked
- 1 tbsp Butter or Vegetable Oil
- ½ large Onion chopped
- 2 cups Chicken Broth
- 1 7- ounce can Chopped Green Chiles do not drain
- 1 tsp Salt
- 1 tbsp Fresh Cilantro chopped
- 8 ounces ⅓ less fat Cream Cheese
- 14.5 ounce can of Creamed Corn
Instructions
- Roast poblanos and corn either in an extremely hot oven or over a flame until charred. Place peppers in a bowl and cover with plastic wrap. Allow the peppers to rest about 10 minutes before peeling and dice them into 1/2″ pieces. Cut off the kernels of corn from the roasted ears.
- Set aside a little bit of both the peppers and corn to be used as a garnish later.
- Melt butter/oil in a medium soup pot over medium-high heat. Sauté onion until translucent, about 5 minutes. Add green chiles, diced poblano, and corn and cook another 5 minutes or so, stirring frequently.
- Add broth to the pot – start with a 1/2 cup. You can always add more later to get the consistency you desire. Stir in salt and cilantro and bring to a simmer.
- Cut the cream cheese into 1/2″ cubes and gradually add to the soup, stirring to melt before adding more. Once the cheese is melted, use a blender to puree the soup. You can leave it as chunky or smooth as your heart desires.
- Return soup to the pot. Stir in the creamed corn and bring to a simmer. Add more broth to correct consistency and adjust seasoning to taste - salt, pepper, garlic, oregano.
- Ladle into bowls and enjoy garnished with shredded cheese, chopped cilantro, roasted corn and poblanos, sour cream, and fried corn tortilla strips.
Notes
To make this recipe Vegetarian, substitute the Chicken Broth with Vegetable broth.