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Creamy Poblano and Corn Soup

Creamy Poblano and Corn Soup

I want to take a moment and share a recipe with you because my wife and I enjoyed it so much that I think it should be shared. Creamy Poblano and Corn Soup is so good that it can be a meal all by itself. Well maybe along with a warm baguette served with farm fresh butter. Actually, my wife almost never eats bread and she did not eat the croutons in the soup but she did manage to eat half of the baguette. It is like dipping donuts into coffee it just works well with this soup.

5.0 from 1 reviews
Creamy Poblano and Corn Soup
Author:
Cuisine: Mexican
Recipe type: Soup
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 4 ears sweet corn, uncooked
  • 4 roasted poblano peppers
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, divided
  • 1 sweet onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 cup low-sodium chicken or vegetable stock
  • ⅔ cup half and half
  • small toasted bread croutons for garnish
Instructions
  1. To roast corn, preheat the broiler on your over. Brush corn with olive oil and a sprinkle of salt, then place on a baking sheet. Broil for 15-20 minutes, rotating until golden brown. Remove from oven and set aside. Roast peppers on an open flame on your stove turning as the skin blackens. Remove from the flame once the pepper skin is pretty well blackened all arounf the pepper. Wrap the peppers in a towel and set them aside for a few minutes. After about 15 minutes, remove from towel and peel off the blacken skin. Slice open, remove seeds, Once corn has cooled, cut it off the cob into a bowl. Cut peppers into chunks and add to the corn.
  2. In a large stock pot, add olive oil and 2 tablespoons of butter. Once hot add in onion and garlic along with salt and pepper, stirring to coat. Cook on medium heat for 5 minutes until softened. Add in peppers and corn, stirring to combine well, then add in chicken stock and ⅓ cup half and half. Bring to a boil and continue to stir for 5 minutes, then turn off heat.
  3. Carefully transfer hot soup to a high-powered blender, cover tightly to avoid splashes and puree until smooth.(or use an immersion blender if desired) Place back in the pot and turn heat to medium-low. Stir in remaining butter and half and half, then let cook, stirring occasionally, for 10 more minutes. Serve immediately topped with croutons if desired!

 

 I ate the croutons because my wife was keeping the Baguette all to herself. As fall weather starts to ease in on us, it is time to find new and exciting soups to serve. It is also the time when all those wonderful non-GMO vegetables are available at your local farmers markets, or in some cases, in your own garden. Start thinking soup. It can be a complete meal, and oh so delicious.

Bon Provecho

Creamy Poblano and Corn Soup

 

 

 

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2 thoughts on “Creamy Poblano and Corn Soup”

  • We have no frost problems down here so we have poblanos all year. Our problem is if we don’t grow our own sweet corn
    we are out of luck.The locals have been using the same field corn for tortillas, soup and feeding livestock forever. They
    do not have a taste for sweet corn. We have the property so we raise some and keep some in the freezer for using between
    crops. The crops are grown almost one after another with only a small break to raise other needed crops so we plant when
    the farmers’ plant, otherwise it gets “borrowed” when it is all that is available and stands out along in the field.

  • Chef, how did you know that I have poblanos in my garden, just looking so beautiful and tempting? Now I know what I will do with them–that is, if they didn’t get frosted last night! I may have to go looking for sweet corn, though. Our sweet corn season is long past, alas. This looks so yummy, and I love to add to my list of soups for the cold weather season!
    Amy Young Miller recently posted…Two Amazing Reasons that Keeping Chickens can be Great for your GARDENMy Profile

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