Corn and Poblano Soup

Name: Corn and Poblano Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 3 people
Ingredients: 3 poblano peppers; 3 plum tomatoes; 1/4 onion; 4 cups corn kernels; 3 cups milk; 3 Tablespoons butter; 1/2 teaspoon salt; freshly ground pepper; crema; lime juice; finely diced cilantro stems

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4.5

63 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
3 people
Calories
176 kcal
Course
Soup
Cuisine
Vegetarian

Corn and Poblano Soup

Talon Bruce

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A perfectly balanced corn and poblano soup adapted from Diana Kennedy's The Essential Cuisines of Mexico.

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Ingredients

Servings

3 poblano peppers
3 plum tomatoes
1/4 onion
4 cups corn kernels
3 cups milk
3 Tablespoons butter
1/2 teaspoon salt
freshly ground pepper
crema (or heavy cream, or sour cream)
lime juice
finely diced cilantro stems

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Instructions

Rinse the poblanos and tomatoes. Roast them at 400F for 30 minutes or so. I usually flip the poblanos after 15 minutes.
Once the poblanos have cooled, pull off as much of the transparent skin as you can.
De-stem and de-seed the poblanos, chopping them into bite-sized pieces.
Saute the chopped poblanos in 3 Tablespoons of butter over medium heat for a couple minutes.
Meanwhile, add the 3 tomatoes and 1/4 onion to a blender and combine well.
Add the tomato-onion mixture to the poblanos and let this reduce down for a few minutes.
Add 3 cups of corn kernels and 3 cups of milk to a blender and combine well.
Run the corn mixture through a sieve and discard the leftover pulp
Slowly add the strained corn sauce to the poblano mixture, stirring continuously
Add the remaining cup of whole corn kernels along with 1/2 teaspoon of salt and freshly ground pepper.
Let simmer on low heat for 10-15 minutes but do not bring to a full boil
Salt to taste and serve immediately
Garnish with your choice of Crema (or heavy cream, or sour cream), lime juice, freshly ground pepper, and finely diced cilantro stems.