Creamy Corn And Chicken Soup With Roasted Poblano
Roasted poblano peppers add a wonderful hint of heat to this Creamy Corn and Chicken Soup recipe! Made with a velvety, flavorful broth filled with sweet corn and shredded chicken.
With all of my favorite tv shows being on winter hiatus, I have been getting so much more done at night. Instead of decompressing in front of the tv, I have been losing myself in a few trashy romance novels lately. Its been quite niceeven if Jorge does make fun of me when he rolls over in bed and reads a few lines from the latest book Im reading.
With the extra time at night, I have been leaning towards making some of my favorite dinners that take a little more time. Like my Green Chicken Chili Tamales. It has been nice spending more time in the kitchen making some of those special dishes. They take time, but boy are they good!
But today, a cold front blew through Jacksonville and it dropped the temperature to a blustery 43°F. And yes for us Floridians that is definitely blusteryyou yankees can keep your -3°F weather! I turned on my heater, wrapped myself in Jorges snuggie and got started on a big bowl of soup to keep us warm.
Usually a lack of photos in a post would mean the lighting was bad or I just couldnt get any pictures I liked. Today however, it means I could not wait any longer to stick my face in this bowl of soup. I needed it. Badly. So I snapped off one quick picture and dug right in!
Corn And Poblano Soup
Its tough to improve on this Corn and Poblano Soup from Diana Kennedy so she deserves the credit here. It seems to achieve an ideal balance between the corn and the roasted poblanos. Easier said than done.
In her book The Essential Cuisines of Mexico, Ms. Kennedy cites Senora Cantu as the inspiration for her recipe. It makes you wonder how many generations have had their day brightened up by the unique combination of corn and poblanos. In other wordswho inspired Senora Cantu?
Roasted Poblano Pepper And Corn Soup Is Mellow Sweet From The Corn And Spicy With Chile Peppers One Of My Favorites Especially Served With Some Fried Tortilla Strips
I cant believe its been five years since I first posted this Roasted Poblano Pepper and Corn Soup and admit I forgot about it. Now that Ive got some fresh chiles and great corn on the cob I needed to make it again and even more than that, I needed new photos.
Most of the posts I did within the past 6-7 years pass muster even if Im not crazy about all of them but these disappointed me from the getgo so it was time. All it took was a cloudy day and I was never quite happy with the outcome. So new photos, a reminder of a favorite soup and trust me, youll be glad Im reminding you too. Has to be my favorite summer soup!
I first had this recipe at a neighbors home probably 6 years ago and asked her to share her recipe. She claimed it was not hers per se knowing how I acknowledge authors when I use their work, but she also had no idea where it came from. So thanks to the mystery writer, we LOVE this soup!
Last week it was more of the same in my kitchen, I had just purchased both Poblano Peppers and fresh Corn on the Cob the day before when I was shopping at Sprouts Market. It wasnt until the next day that a light bulb went off and I remembered that I wanted to make this soup again. I should make gallons and sell it, it is that good!
The original post for this soup included its inclusion in a Food Network group that I used to participate with so youve won the lottery of sorts below is a listing for several soups from friends youll be kept busy all winter!
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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
- 1tspfine-ground sea salt, plus more to taste if needed
Corn And Poblano Soup Recipe
Dont forget that poblano peppers can vary quite a bit in size. Im using 3 smallish poblanos, but 2 of the larger ones would be plenty for this recipe. And if you arent a fan of spicy foods you could probably cut the poblano amount in half.
Give the poblanos a good rinse and roast them in the oven at 400F along with 3 plum tomatoes.
I usually flip the poblanos after 10-15 minutes. In about 30 minutes or so theyll look like this:
Once the poblanos have cooled, most of the loose, transparent skin will peel off quite easily. Dont worry about getting every last bit as it wont affect the flavor too much.
Then you can de-stem and de-seed the poblanos.
Its okay if you have a few seeds straggling behind.
Chop the poblanos into bite-sized strips and saute them in 3 tablespoons of butter for a couple minutes.
Meanwhile, add the 3 tomatoes to a blender along with 1/4 onion. Combine well and add the tomato-onion mixture to the poblanos.
Cook over medium heat for 4-6 minutes or until the tomato sauce reduces down a bit. This will give you time to blend together 3 cups of corn and 3 cups of milk.
This will be the base for the soup. I strained this through a sieve to remove the pulpy bits but Im not sold on that being completely necessary.
Slowly add the strained corn base to the poblano mixture while stirring continuously. Add 1/2 teaspoon salt, freshly cracked pepper, and up to 1 cup of whole corn kernels.
Give it a try and you might inspire the next generation.
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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 Roasting The Poblano Pepper And Corn Is A Must
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.
Also Check: Give Me The Recipe For Potato Soup
Recipe Substitutions And Alterations
- Sweet corn: You can use frozen or even canned sweet corn if you can’t find fresh.
- Chicken: You can use turkey breast or make this vegetarian and add another can or two of black or pinto beans.
- Onion: A white onion will also work.
- Canned tomatoes: Any can of diced tomatoes will work. You can also dice fresh tomato and use that.
- To make this gluten free: This recipe is naturally gluten free as long as all packaged/canned ingredients are certified gluten free.
- To make this dairy free: This recipe is naturally dairy free!
- To make this vegetarian/vegan: Skip the chicken and add another can or two of black or pinto beans. Use vegetable stock.
- To make this lower sodium: Use less salt and choose unsalted stock.
A late summer soup with roasted sweet corn, poblanos, chicken and spices.
- Julie Andrews
- 3 ears fresh sweet corn, husked
- 1 medium poblano pepper
- 2 tablespoons olive oil, divided
- 1 small yellow onion, diced
- 1-pound boneless skinless chicken thighs, diced
- 2-3 cloves garlic, peeled and minced
- 3 tablespoons chili powder
- 15-ounce can fire roasted petite diced tomatoes
- 15-ounce can black beans, drained and rinsed
- 4-ounce can diced green chilies
- 2-3 cups unsalted chicken stock
- 1 Â½-2 teaspoons coarse salt
- Â½ teaspoon ground black pepper
- Tortilla strips, shredded Mexican cheese and diced avocado, for serving
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.
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!
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Cook The Onions Celery Carrot And Garlic In A Large Soup Pot Until They Are Soft And
Roasted Corn Poblano Tomatillo Chowder WILD GREENS from 3.bp.blogspot.com
Once the butter is melted, add the onions and the Dec 20, 2018 · preheat oven to 425 degrees. Before serving, blend half of the soup to ensure a thicker base. Cook the onions, celery, carrot, and garlic in a large soup pot until they are soft and Bake corn kernels in the preheated oven, stirring every 5 minutes, until tender, about 15 minutes. Aug 15, 2014 · soften the onions and celery: Place cut side down on a lightly greased baking sheet. Apr 26, 2021 · how to make roasted poblano corn chowder.
How To Roast Poblano Peppers:
- Place peppers on a rimmed baking sheet.
- Preheat the broiler to high, set a rack near the topapproximately eight inches away from the element works well.
- Broil until the top is blackened, approximately 8-10 minutes. Turn them over and blacken the other sideapproximately 5-6 minutes.
- Immediately cover with aluminum foil or another rimmed baking sheet. There will be a build-up of steam which will separate the skin from the flesh, making the peppers easier to peel.
- Peel and remove as many seeds as possible. Resist the temptation to peel them under running water as you will rinse away flavor.
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Moderate Amount Of Net Carbs
Campbells Well Yes Sweet Corn Roasted Poblano Soup contains 5.73g of net carbs per 100g serving. You need to be mindful of its serving size because it has a fair amount of carbs.
It is important to limit its consumption so you wont exceed the 20g 30g daily net carb limit.
I Love Using Fresh Sweet Corn For This Soup
However, I love that the produce section at the grocery store is filling up with all my favorites! The Florida strawberries that I have been gorging on are starting to slow down , but thankfully next up is Sunshine Sweet Corn. It makes me so happy to be able to find local fresh produce in my grocery stores .
In Florida, we are so lucky to get such amazing fresh corn for quite a while in the Summer months. I obviously have a lot of love in my heart for cornjust to name a few prime examples: Sweet Corn Risotto, Green Chicken Chili Tamales and Corn & Chicken Soup!
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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!
How To Make Roasted Poblano Corn Chowder
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Yes This Is A Vegan Corn Chowder
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.
How To Make Roasted Poblano Corn Soup
Roasted Poblano Corn Chowder Recipe
Easiest way to cook perfect roasted poblano corn chowder recipe, Cook the onions, celery, carrot, and garlic in a large soup pot until they are soft and Jan 08, 2019 · roasting the corn and peppers in the oven before adding them to the soup adds intense flavor to this chowder recipe. Once the butter is melted, add the onions and the
Roasted Corn Poblano Tomatillo Chowder WILD GREENS from 3.bp.blogspot.com
Cut poblanos in half and remove seeds. Place cut side down on a lightly greased baking sheet. Apr 26, 2021 · how to make roasted poblano corn chowder. Before serving, blend half of the soup to ensure a thicker base. Aug 15, 2014 · soften the onions and celery: May 08, 2019 · step 6. Heat remaining 1 tablespoon olive oil in a Cook the onions, celery, carrot, and garlic in a large soup pot until they are soft and
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