Creamy corn and poblano soup! I’ve been wanting to make this soup for a few months now. I like this soup because it doesn’t call for a ton of ingredients! This recipe isn’t super spicy, but it does have some heat. If you’re looking to make it spicier, please add in what’s italicized! You could also make this vegetarian/vegan by swapping out some ingredients too. Those ingredient-changes will be listed below.
2-3 poblano peppers
4 c. corn kernels
1 jalapeno, small diced*
1 medium onion, medium dice
3 large garlic cloves, roughly chopped
5 Tbsp olive oil
16 oz. (or 2 c.) heavy whipping cream (or coconut milk for a vegan option)
32 oz. (or 4 c.) chicken stock (or vegetable stock for a vegan option)
TT salt & pepper
1. Wash your poblanos and coat with 1 Tbsp of the olive oil. Broil in your oven for 7-8 minutes on each side until they’re blistered.
2. Place them in a container with a lid to allow the peppers to steam for about 20 minutes.
3. While your peppers are steaming, it’s time to move to the corn. Heat your oven to 400 degrees. I used corn on the cobb. I cut off all of the kernels and placed them on a baking sheet.
4. Drizzle 1 Tbsp of olive oil, and some salt. Roast for 5-7 minutes (until you start getting some color). You are welcome to use frozen (then thawed) corn or canned corn. IF you use either of those two, I would not recommend roasting them. You can pour it straight into the pot.
5. In a pot (I used a dutch oven), add the reminder 3 Tbsp of olive oil. Once the oil is hot, add in your onion along with a tsp. of salt and saute for 5 minutes. If you are adding in the jalapeno, be sure to chop it up and add it in along with the onion. Then add in your garlic and saute for another 2 minutes.
6. After the 20 minutes, peel your peppers. A paper towel helps. It’s ok if they’re not perfectly peeled too. Remove the seeds and dice your peppers into chunks. The size doesn’t matter too much because this is a blended soup.
7. Next you’ll pour your corn and chopped poblanos into the pot and allow the flavors to come together for 7 minutes.
8. Pour in the chicken stock and simmer on medium heat for 20 minutes.
9. After simmering, it’s time to blend it. I used an immersion blender because I wanted to still have some chunks in my soup for texture but if you want it completely smooth, I would recommend using a blender. If you use a blender, be careful! The soup is so hot! You’ll want to use a kitchen towel to hold the lid of the blender down.
10. After it’s blended add in the cream and allow the soup to simmer another 7 minutes to come together. Taste your soup and adjust your seasonings with salt and pepper.
11. You can garnish with cilantro, sour cream, and/or avocado if you’d like! I paired this soup with a delicious grilled cheese sandwich. Hope you like it and enjoy!