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4.5 from 63 votes

Corn and Poblano Soup

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

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

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 (or heavy cream, or sour cream)
  • lime juice
  • finely diced cilantro stems

Instructions

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

Nutrition Information

Calories 176kcal (9%)

Nutrition Facts

Serving: 3people

Amount Per Serving

Calories 176

% Daily Value*

Calories 176kcal 9%

* Percent Daily Values are based on a 2,000 calorie diet.