Roasted Corn And Poblano Soup

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Roasted Poblanos Are Magic Smoky With Just A Touch Of Warmth Theyre Wonderful Paired With Sweet Corn Using Grilled Or Roasted Corn Amplifies The Smoky Flavor

Roasted Poblano Corn Chowder

Wash and dry peppers. Rub with oil. Place on a foil-lined sheet pan and place under boiler . Cook for about 10 minutes, turning often to char. Remove and place in plastic-covered bowl to loosen the skin.

When cool enough to handle, peel and remove seeds and stems. Place in the bowl of a food processor or blender and puree to desired texture.

Heat a sauce pan or soup pot over medium-low heat. Add the cumin and cook, stirring constantly, for about 2 minutes or until fragrant and starting to smoke. Add pepper puree, broth, milk and cream cheese. Cook over medium-low, stirring occasionally, until cream cheese is melted.

Corn And Roast Poblano Soup

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  • 6 or 7 large poblano chilies
  • 8 cups milk
  • 1 or 2 chipotle chilies
  • 2 bay leaves
  • 1 large fresh rosemary sprig or 1/2 tsp. dried rosemary
  • 2 Tbs. unsalted butter
  • 2 large yellow onions, diced
  • 2 tsp. salt
  • 4 to 6 garlic cloves, minced
  • 2 tsp. ground cumin
  • Kernels cut from 8 ears of corn
  • 6 green onions, including about 2 inches of green portions, finely chopped

This Creamy Corn And Poblano Soup Is One Of My Favorite Soup Recipes

This recipe Im sharing today is officially one of my top 3 soups. I made it last year too, but sadly gobbled it all up before I got a photo of it! Its the perfect way to highlight some of the fresh flavors from this time of year. It has everything from roasted poblanos, which just add flavor no spicy heat, to potatoes for added heartiness. Plus, every bite is filled with a burst of sweet fresh corn!

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Why You’ll Love This Corn Soup

If you’re not one of those soup in the summer people, hear me out. This isn’t just any soup. It’s a creamy corn soup that’s perfectly suitable for summer using fresh, sweet summer corn. It’s got fiery roasted poblano peppers for a spicy kick, and a smooth, creamy, milky base. Put it all together and you’ve got a delicious combination of savory, spicy and just a hint of sweet!

If you’re really opposed to hot soup in the middle of summer, you can serve this Mexican-inspired corn soup cold – like a gazpacho almost. That way it’s both refreshing and full of flavor, but won’t make you sweat. Unless, of course, you get a couple of particularly spicy poblanos. Then you might be sweating by the end of your bowl, regardless of the temperature!

Yes This Is A Vegan Corn Chowder

Roasted Poblano, Sweet Corn and Potato Stoup

Traditionally, corn chowder is thickened with a combination of butter and flour along with potatoes and milk or half-and-half.

For this soup, I use light coconut milk instead. And I puree about 75% of the soup in a blender once it has finished simmering. Both result in a thick hearty soup that doesnt require using any dairy.

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Vegan Roasted Poblano Corn Chowder

Vegan Roasted Poblano Corn Chowder- a comforting and creamy soup made from fresh corn, potatoes, roasted poblanos and coconut milk.;Youd never guess its;made without dairy!

When I returned home sick from our trip to Asia last month;I laid on the couch eating nothing but boxed soup and toast for almost an entire week. It was the first time Ive been sick like that in almost seven years and it seriously knocked me on my arse.

Eventually I worked up the energy to put away the boxed stuff;and get back to recipe testing my own soup. After a couple of trials, this Roasted Poblano Corn Chowder was the first thing I;came up with. Its actually been on my to-make list since last summer when I shared;the Copycat Chipotle Corn Salsa. The roasted poblanos are everything in that salsa and I knew they would taste incredible in a creamy corn chowder.

The recipe calls for fresh corn which I rarely eat because of a bond on my front tooth. If that thing broke off it would not be cute, trust me. But in this case fresh corn is worth the extra trouble because the texture is so much better than frozen.

Between cutting the kernels off the cobb and roasting the poblanos, its not the fastest;of recipes but its one delicious way to say goodbye to summer and welcome the crisp fall evenings.

I personally find roasting them and peeling off the skin to be fun but if youre in a pinch for time, you easily substitute green chilis!

Watch How To Roast Poblano Peppers

Disclosure: This post contains affiliate links.

In a good-sized stockpot, add a tablespoon butter and diced onion. Cook for 1 minute, or until the onion is translucent.

Then stick the roasted poblanos, evaporated milk, onion and garlic in your handy dandy blender. Then let her rip!

Add the poblano mixture to the stockpot. Cover and reduce to low heat. Bring to a simmer.

Its at this point that you want to add your frozen corn. Once it begins to simmer again, add the crema mexicana. If you cant find crema mexicana, you can use half and half or heavy cream. Cook for 1-2 minutes. Just enough to heat it up, but dont let it boil. Roasted Poblano and Corn Soup is delicious, rich, and deeply satisfying. Instead of a pot of gold, this a big pot of yummy green. Hope you enjoy!

Read Also: Calphalon 4.5 Qt Soup Pot

Creamy Roasted Poblano Corn Soup

This creamy roasted poblano corn soup is a little sweet, and little spicy and absolutely delicious year round! Make it with fresh corn in the summer, or use canned or frozen corn in winter months.

Do you think I’ve gone crazy yet, sharing a soup recipe during the summer?

I’m one of those people who loves soup and can eat it any time of year, no matter the weather. So yes, sometimes I crave soup in the middle of the summer.

Why This Recipe Works

Roasted Poblano Corn & Potato Chowder

For the best flavor, we charred the corn and poblano peppers under the broiler. To reinforce the sweet undertones of the corn, we turned to tortillas, which also helped thicken the chowder. After pureeing the components in the blender, we a… Read More

  • 2 chocolate bar biscuit croissant topping
  • 1 jelly cotton candy
  • 2 caramels tart gummi bears
  • 6 butterscotch caramel lollipops
  • ¼ cup sugar

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Tips For Making Roasted Poblano Corn And Potato Chowder With Bacon And Gouda Cheese:

  • I like to use waxy potatoes such as Yukon gold in potato chowder and other soups because they dont get crumbly after being cooked. ;Starchy Russets tend to crumble and can get whittled away in soups and stews.
  • Its a little late in the year for good fresh corn, but frozen corn kernels work perfectly.
  • Although this soup looks like I used a ridiculous amount of cream, theres only 1 cup in the entire pot. ;If you want to go lighter, half-and-half works well, too.

Soups on! ;Lets eat!

Roasted Poblano Sweet Corn And Potato Stoup

Thicker than soup yet;thinner than stew, Roasted Poblano, Sweet Corn and Potato Stoup is a warming and filling gluten-free soup recipe. You will go back for bowl after bowl.

This post may contain affiliate links.

Have you ever worked crazy hard on something on your;computer only to have said computer EAT IT ALL UP?!;Microsoft Word, Im looking at you.;Isnt it always Microsoft Word?? Or even worse, Excel? I cant tell you how many times Ive lost a ridiculous spreadsheet with a bazillion colors and cells and oh my gosh my blood pressure is rising just talking;about it because faded screen and;MICROSOFT EXCEL HAS STOPPED WORKING.

Would I like to send a report? Are you kidding me?

Anyway,;I can only blame myself for losing the recipe for my beloved;Roasted Poblano, Sweet Corn;and Potato;Stoup!;

This is the final recipe I created using Progressos gluten-free chicken broth and it is SUCH;a winner! I tested, tweaked, and tasted my way through three batches of the stoup before;I hit all the right notes, and made all my taste buds sing, then;lost the entire thing to the black hole that is;my Evernote recipe file.

Whoops.

It was almost serendipitous though because I recreated the recipe from memory and somehow it came out even;better;than the previous versions!

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Roasted Poblano Corn And Potato Chowder With Bacon And Gouda Cheese

Roasted Poblano Corn and Potato Chowder with Bacon and Gouda Cheese is total comfort in a bowl!;;This creamy chowder with smoky roasted Poblano peppers, sweet corn, buttery Yukon gold potatoes, smoky bacon and Gouda cheese needs to be your go-to this fall and winter!

Do you need a little comfort right around now with the weather turning colder?

This creamy potato chowder with smoky roasted Poblano peppers, sweet corn, buttery Yukon golds, smoky bacon and Gouda cheese needs to be your go-to for comfort food this fall and winter!

We planted only one Poblano pepper plant this year and that little plant put out a crazy amount of fruit! ;The peppers werent very large, however, they sure had some heat. ;In fact, I was unprepared for the amount of heat when, after peeling some roasted Poblanos, I inadvertently rubbed my eye.

So be warned.. ;When working with any chile pepper, wear gloves!

Roasted Poblano And Corn Soup

Roasted Poblano, Sweet Corn and Potato Stoup
    • Yield:4-6 Servings
    • 4 poblano peppers
    • 2 tablespoons oil of choice
    • 2 teaspoons cumin
    • 2 cups chicken or vegetable broth
    • 2 cups milk
    • 4 ounces cream cheese , softened
    • 2 cups fresh, canned or frozen corn
    • 1 cup of your favorite salsa, red or green
    • Squeeze of fresh lime juice, to taste
    • Pinch of cayenne or chipotle powder
    • Kosher salt and black pepper to taste
    • Garnishes of choice
    • 4 poblano peppers
    • 25.56g oil of choice
    • 473.18ml chicken or vegetable broth
    • 473.18ml milk
    • 113.4g cream cheese , softened
    • 473.18ml fresh, canned or frozen corn
    • 236.59ml of your favorite salsa, red or green
    • Squeeze of fresh lime juice, to taste
    • Pinch of cayenne or chipotle powder
    • Kosher salt and black pepper to taste
    • Garnishes of choice

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    Ingredient Notes And Substitutions

    • Fresh sweet corn; Use yellow, white, or a mix of both. If fresh corn is out of season, frozen charred corn may be used.
    • Yellow potatoes Yukon Gold is what I prefer to use, but any thin skin potato will do. Avoid using russet potatoes, as they are too starchy and will become mushy.
    • Poblano chiles; These are mild green chiles, close in heat to jalapenos. If youre unable to find them, Anaheim chiles are a good substitute.
    • Mexican oregano Mexican oregano is pungent like Mediterranean oregano, but it has mild licorice and citrus notes. Mediterranean oregano is the one most found in spice racks and supermarkets. If youre unable to find Mexican oregano, use the Mediterranean variety.
    • Bay leaf; Remember to remove the bay leaf before blending the soup. Bay leaf is not intended to be eaten.
    • Ancho chile powder; If you cant find this, you can make and use;homemade chili seasoning.

    TIP: How to Shuck Corn Like a ProFor easier shucking, completely remove the stem from the bottom of the corn cob. Leaving the husk on, microwave on high power for 1 minute. This creates enough steam for the cob to slide out of the husk with the silk still attached!

    Garnish

    Roasted Corn And Poblano Chowder

    Roasted corn and poblano chiles give this summer chowder a powerful flavor punch. Its never too warm for a good chowder!

    Its not fall or winter, but;calling it a chowder makes it perfectly acceptable to eat during the summer, right?

    I sure hope so, because I ended up making this roasted corn and poblano chowder on the legit hottest day of the year so far. I am SUCH an awesome planner <insert sarcasm>. Actually, I really was such a better planner and much more;organized before Joseph was born. Id love to blame mommy brain , but that seems like a cop out. Im working on getting a better system in place for life as it is currently.

    Anyway sorry for that tangent! I DID make this on the hottest day of the summer so far because once I saw a recipe for roasted corn and poblano chowder, I couldnt hold off until fall. I mean, fresh corn!

    Thank goodness for air conditioning 🙂

    I honestly dont ever do much with corn during the summer other than eat it straight-up on the cob slathered in butter and salt. The corn we have had so far this summer has been absolutely amazing super sweet and juicy so I knew it would be perfect for a recipe like this chowder. Roasting it alongside the poblano chiles gave it so much pop, then throw in some potatoes, cilantro, lime juice and a little half-and-half, the flavors were simple yet perfect.

    Topped with some Mexican cheese and crumbled bacon, this is absolutely worth eating while the corn is still fresh and in season!

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    Roasted Corn And Poblano Soup

    Recipe tested by Makes 4 to 6 servings

    • 1 bag frozen corn
    • 2 poblano peppers
    • ½ large white onion, diced
    • ½ teaspoon salt
    • 1 can full-fat coconut milk
    • Salt to taste

    Turn oven on broil and line a rimmed baking sheet with parchment paper or foil. Spread frozen corn and poblanos on sheet and broil 3 to 4 minutes until peppers start to blister. Flip peppers over and broil an additional 4 to 5 minutes. Let cool slightly, peel skin from peppers and cut away stems and seeds.

    Meanwhile, add butter and oil to a 4-quart saucepan over medium-low heat. Add onions and sauté until translucent. Add salt and continue cooking until completely soft.

    Add coconut milk and cooked peppers and corn. Bring to a boil and reduce to a low simmer. Cover and cook gently 10 minutes to let flavors develop.

    Blend until smooth in a blender or food processor . Taste and add more salt if needed.

    Serve warm, maybe with corn tortillas.

    Why Roasting The Poblano Pepper And Corn Is A Must

    Corn Potato & Poblano Soup/Cream (Vegan)

    Lately, its become my thing to roast corn in the oven. The kernels end up caramelized and it really brings out their corny and buttery flavorminus actual butter.

    Roasting enhances the corn and peppers more than could ever happen just sautéing and simmering them in a pot of broth.

    Also, you can roast the corn and the poblano pepper at the same time.

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    Creamy Roasted Poblano & Sweet Corn Chowder

    My garden is ready to be prepped for winter, but the poblano peppers are still going strong! And so are a few of my green zebra tomatoesthey all want me to wait a little bit longer.

    Last week I was able to bring in quite the;bowlful of these poblano beauties, and;my brain instantly went to soup. And with the cooler evening temps, how about a comforting, creamy one? Yes.

    Its the beginning of manuscript editing for YU Book #2, and this soup will be a great go-to all week long.

    • 6large poblano green peppers
    • 2tbspunrefined coconut oil, avocado oil, or grapeseed oil
    • 1large white onion, diced
    • 2ribs celery, de-stringed and diced
    • 2cloves garlic, minced
    • 1½ cupscauliflower florets, chopped
    • 3cupsnon-GMO corn kernels
    • 1½ tspground cumin
    • ½ tspsmoked paprika
    • i/4loosely-packed cup fresh cilantro, plus more for garnish
    • ¼½tspBlack pepper to taste
    • Pinch or three of ground cayenne
    • low-sodium veggie stock*
    • 1bay leaf
    • 1cupcoconut milk)(canned, full fat
    • 1tspfine-ground sea salt, plus more to taste if needed
    Prep Time
  • You want to roast the peppers whole one of two wayseither directly on a low gas flame … or under the broiler rotating as they roast so all sides blacken. Toss them in a bowl and cover with a dish towel so they steam for about 10 minutes.
  • Then, peel off the waxy skins and the char , slice in half, remove ribs, seeds, and stemsthen chop. Set aside.
  • Into a Dutch oven or large soup pot add oil, celery, and onion.
  • Cook together over medium heat for 5 minutes, stirring occasionally.
  • Roasted Poblano Corn And Crab Soup

    Its been raining a lot here in San Diego lately. ;A lot! ;Sometimes thats a good thing keeps me inside and inspired to make a big pot of soup. ;Today I made a really delicious Roasted Poblano Corn and Crab Soup. ;Just what I needed to brighten up a dreary day!

    I just moved again! ;But this time just up a few floors in the condo building I currently live in so it was a much easier move. ;One thing moving always does is make me realize how many cookbooks I have and how infrequently I cook out of them! ;So todays roasted poblano corn and crab soup recipe came from Jon Bonnells Texas Favorites cookbook. ;Its a winner. ;

    The original recipe calls for roasting the poblano peppers over an open flame. ;Since I have a gas stove, I roasted them directly on the stove over the flame. ;If you dont have a gas stove, you can broil them in the oven or grill them on an outside grill. ;Any method will work, just make sure to blacken all the skin then let them sit in a closed bag to sweat so the skin can easily be scraped off prior to chopping them up. ;I roasted the corn on the stove as well. ;Again, you can grill the corn or cut them off the cob and roast the kernels in the oven if you like.

    Im sure this Roasted Poblano Corn and Crab Soup would be even better with fresh lump crab, but I didnt happen to have any. ;Instead I used canned lump crabmeat and it was still delicious. and Im sure a lot less expensive to make!

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