Corn and Poblano Soup
User Reviews
4.5
42 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
3 people
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Calories
176 kcal
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Course
Soup
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Cuisine
Vegetarian
Corn and Poblano Soup
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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
- 3 poblano pepper
- 3 plum tomatoes
- 1/4 onion
- 4 cups corn kernels
- 3 cups milk
- 3 Tablespoons butter
- 1/2 teaspoon salt
- black pepper freshly ground
- crema (or heavy cream, or sour cream)
- lime juice
- cilantro finely diced stems
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.
Nutrition Information
Show Details
Calories
176kcal
(9%)
Nutrition Facts
Serving: 3people
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Calories | 176kcal | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
42 reviews
Excellent
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