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Roasted Poblano Corn Soup

  • Prep 15 min
  • Total 35 min
  • Ingredients 10
  • Servings 6

Ingredients

2
large poblano chiles
1
tablespoon olive oil
1/2
medium onion, diced
2
garlic cloves, minced
1/2
tablespoon of ground cumin
1
tablespoon of salt
1
tablespoon freshly ground pepper
4
ears of fresh corn, kernels removed
2
(14 oz can each) chicken broth
1/4
cup cilantro, chopped

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Roast poblanos the day before, remove skins and seeds, place in container for quicker cooking time.

There’s no better way to celebrate the start of summer than with a satisfying bowl of soup loaded with fresh corn and roasted poblanos. Fresh corn kernels are cooked until golden brown to extract every last drop of sweet goodness. Roasting the poblanos give them a rich, mellow, sweeter taste that really give this soup a boost of flavor. Serve this soup with a light salad or a loaf of crusty bread. For the meat- lovers in the family feel free to add diced chicken, crumbled bacon or cooked chorizo. Cut your time in the kitchen by roasting the poblanos the day before and storing them in the fridge.

Directions

  • 1 Preheat broiler to high.
  • 2 Place poblanos on baking sheet and char under the broiler until skin blackens on all sides, 7 to 8 minutes.
  • 3 Place in a bowl, cover with towel or plastic wrap; let stand 10 minutes. Peel and seed the peppers, then dice.
  • 4 Heat olive oil in large skillet over medium heat; add onion and sauté for 4 to 5 minutes, until onion is translucent.
  • 5 Reduce heat to medium low. Stir in garlic, cumin, salt and pepper, and continue to cook an additional 2 minutes.
  • 6 Add chopped poblanos and corn kernels, stirring until corn is light golden brown, about 5 to 7 minutes. Add broth and simmer 15 minutes.
  • 7 Remove from heat, add cilantro and serve warm.

There’s no better way to celebrate the start of summer than with a satisfying bowl of soup loaded with fresh corn and roasted poblanos. Fresh corn kernels are cooked until golden brown to extract every last drop of sweet goodness. Roasting the poblanos give them a rich, mellow, sweeter taste that really give this soup a boost of flavor. Serve this soup with a light salad or a loaf of crusty bread. For the meat- lovers in the family feel free to add diced chicken, crumbled bacon or cooked chorizo. Cut your time in the kitchen by roasting the poblanos the day before and storing them in the fridge.

Rate and Comment

Vianney Rodriguez Vianney Rodriguez
September 14, 2015

There’s no better way to celebrate the start of summer than with a satisfying bowl of soup loaded with fresh corn and roasted poblanos. Fresh corn kernels are cooked until golden brown to extract every last drop of sweet goodness. Roasting the poblanos give them a rich, mellow, sweeter taste that really give this soup a boost of flavor. Serve this soup with a light salad or a loaf of crusty bread. For the meat- lovers in the family feel free to add diced chicken, crumbled bacon or cooked chorizo. Cut your time in the kitchen by roasting the poblanos the day before and storing them in the fridge.