Poblano Corn Soup
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10 reviews
Excellent
Poblano Corn Soup
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Here's an easy recipe for an awesome Poblano Corn Soup! I used a homemade veggie stock for this batch, but you are welcome to use your stock of choice.
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Ingredients
- 4-5 poblano chile pepper
- 2 cups corn or 1 can
- 1 onion
- 4 garlic cloves
- 1/2 potato
- 4 cups stock
- 1 tablespoon Mexican oregano
- 1/4 teaspoon cumin
- 1 teaspoon salt plus more to taste
- black pepper freshly cracked
- 2 tablespoons olive oil
- queeze of lime optional
- cilantro fresh stems, chopped, optional
Instructions
- Rinse the poblanos and roast them in the oven at 400F. Give them a flip after 15 minutes. They'll be mostly roasted in another 10-15 minutes, so 25-30 minutes total roasting time in the oven. Once the roasted poblanos have cooled a bit, pull off and discard as much skin as you can but don't worry about getting rid of all of it. Then de-stem and de-seed the poblanos.
- As the poblanos roast you can start building the rest of the soup. Add 2 tablespoons olive oil to a saucepan over medium heat. Roughly chop an onion and add it to the saucepan along with 4 whole, peeled garlic cloves.
- Once the onion is starting to brown you can add the cubed 1/2 potato, letting it cook for a couple minutes. Note that the potato is used to thicken up the soup, but you are welcome to use your preferred thickener instead.
- Once the potato has cooked for a bit you can add the following ingredients: 4 cups stock, 1 tablespoon Mexican oregano, 1/4 teaspoon cumin, 1 teaspoon salt, freshly cracked black pepper, and the de-stemmed and de-seeded roasted Poblanos.
- Bring this up to temp and let it simmer until the potatoes are softened -- that was about 10 minutes for this batch.
- Add the mixture to a blender and combine well. Be sure to use caution when blending hot liquids -- I typically hold a paper towel over any openings to prevent a geyser.
- Return the soup to the saucepan and add the corn. I used a single can of corn for this batch, drained and rinsed. Combine well and take a final taste for seasoning. I added additional pinches of Mexican oregano, cumin, and salt to this batch, but keep in mind the salt level will depend on which stock you use.
- Serve immediately but don't forget to garnish! A final burst of acidity really brightens up this soup, with a squeeze of lime or a few drops of hot sauce being good options. I also added some freshly diced cilantro stems to this batch.
- Store leftovers in an airtight container in the fridge.
Notes
- This soup is still spicy! If you want a milder version you can consider using less Poblanos.
- I used this homemade Vegetable Stock to make this soup.
Nutrition Information
Show Details
Calories
211kcal
(11%)
Carbohydrates
34g
(11%)
Protein
5g
(10%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Sodium
1530mg
(64%)
Potassium
559mg
(12%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
1168IU
(23%)
Vitamin C
108mg
(120%)
Calcium
51mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Sodium | 1530mg | 64% |
| Potassium | 559mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 1168IU | 23% |
| Vitamin C | 108mg | 120% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
5
10 reviews
Excellent
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