Sweet Corn And Poblano Soup

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How To Prep Corn + Peppers

Chicken, corn and poblano soup part 1

We are going to be charring the sweet corn and poblano peppers. Its a simple step, but brings SO much flavor out of the corn and peppers and builds a hearty base for the chowder.

To char the corn and peppers, grill shucked corn and whole poblano peppers, turning occasionally until the veggies are slightly charred.

A few alternatives to grilling: you can char the corn + peppers in a cast iron skillet over medium heat. You can also broil the vegetables under high 5-8 minutes, flipping the veggies halfway through cooking.

Allow the corn and peppers to cool slightly, then use a paper towel to rub the skin and seeds off of peppers and cut into cubes. Then use a sharp knife to remove corn kernels from cobs.

Crock Pot Chicken And Wild Rice Soup

First things first repeat after me: we do not judge a stoup by its picture.

I am 100% aware that this stoup is not the prettiest looking thing in the world but I am telling you it is beyond delicious. I had three bowls of it in one sitting last week! Oh and stoup? Thicker than soup yet thinner than stew. Its stoup, people! 🙂

The stars of this stoup are roasted poblano peppers which, if you made my Roasted Poblano Salsa Enchiladas from a few months ago, you know how delicious they are. Mild in flavor and with a warming spice, vs the in your face spice slap of a jalapeno, for instance, they are paired with caramelized leeks, potatoes, bacon, and sweet corn in this springy chowder thats a touch spicy, savory, and totally fresh.

Ive never been more aware of how much it rains in the spring time than I am with a toddler running around who begs to go outside night and day, rain or shine. These past couple of weeks weve seen absolutely beautiful days but really rainy days too where all I want to do is dig my slippers back out of the closet, toss on a black fleece ) and curl up with a big bowl of soup.

This stoup is light and great for rainy days but even warm spring nights. Our Farmers Market just re-opened for the season and I cant wait to pick up fresh ingredients like leeks, local bacon, peppers, and sweet corn to make it all summer long.

Peel away that skin then remove the stem and seeds from each pepper and then chop them up. Easy as that!

Sweet Corn Soup With Poblano Puree

Make and share this Sweet Corn Soup With Poblano Puree recipe from Food.com.

Provided by threeovens

2 1/2 cups chicken broth
2 tablespoons chicken broth
5 cups fresh white corn kernels
salt & freshly ground black pepper
1/4 cup heavy cream


  • Preheat the broiler then broil Poblano pepper, turning occasionally, until charred, about 8 to 12 minutes.
  • Wrap pepper in paper toweling and let cool about 10 minutes skin should slide off easily with the towel, just remove the seeds.
  • In a blender, puree the pepper and 2 tablespoons chicken broth transfer mixture to a bowl and rinse out blender.
  • Meanwhile, melt butter in a large saucepan over medium heat add onion and cook until tender, but not browned, about 8 to 10 minutes.
  • Add corn, remainder of chicken broth, 3/4 teaspoon salt, and 1/4 teaspoon pepper bring to a boil, reduce heat and simmer until corn is tender, about 10 to 15 minutes.
  • Blend soup in batches, or use an immersion blender, until smooth add water if needed.
  • Taste and adjust seasonings.
  • Serve with a drizzle of heavy cream and a drizzle of poblano puree garnish with fresh cilantro, chopped, if desired.

Nutrition Facts : Calories 312.2, Fat 14.8, SaturatedFat 7.7, Cholesterol 35.6, Sodium 537.6, Carbohydrate 41.6, Fiber 6.4, Sugar 7.4, Protein 10.4

Don’t Miss: Campbell Soup Chicken And Rice Recipe With Broccoli

How To Make Roasted Poblano Corn Chowder

  • Saute the soup veggies: Cook the onions, celery, carrot, and garlic in a large soup pot until they are soft and the onions become translucent.
  • Season and simmer: Add in the potatoes, seasonings, and chicken broth. Bring the soup to a boil before lowering the heat and letting it simmer until the potatoes are cooked through.
  • Blend it up: Discard the bay leaves. Carefully scoop some of the chowder from the pot into a blender and blend until smooth. Do this in batches to avoid making a mess.
  • Add the cream: When the blended chowder is back in the pot, stir in the corn and poblano pieces and bring the soup back up to a simmer. Stir in the heavy cream and shredded cheese.
  • Garnish and serve: Serve each bowl of soup with a garnish of chopped cilantro and a squeeze of fresh lime juice and enjoy!
  • Creamy Roasted Poblano & Sweet Corn Chowder

    Roasted Poblano, Sweet Corn and Potato Stoup

    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.
  • Read Also: Potato Soup With Frozen Hash Browns

    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!

    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 ½-2 teaspoons coarse salt
    • ½ teaspoon ground black pepper
    • Tortilla strips, shredded Mexican cheese and diced avocado, for serving

    Also Check: Olive Garden Endless Soup And Salad

    Corn Soup With Shrimp And Roasted Poblano

    A creamy sweet corn soup with shrimp and roasted poblano chili!

    This post is sponsored by Holland House Cooking Wine!

    If I had to choose, making soup would be in my top three fav things to make in the kitchen. I used to think it was a major chore to create soup after growing up and watching my mom take all day to make it. Im not knocking it, that soup was awesome, but you can also create your own amazing just by following a few simple rules.

    Pick a few veggies that sound like theyll love to be cooked together, and see if any of them can be roasted. Roasting intensifies the flavor and thats what you need to take your soup from zero to hero! Add some spices and stock and after a short time on the stove, throw everything into your blender and purée until super smooth. Thats it aside from some heavy cream and a garnish to make it complete.

    Ive never made a corn soup before though, but I had an idea in my head that was screaming southwestern-ish and that big poblano chili was perfect for roasting. You can roast it right on top of an open flame gas burner, it might get smoky but the flavor is so worth it! Adding some Holland House White Cooking Wine made sure that the soup didnt become overly sweet, It gave the soup a little sharpness and took away some of the sweetness from the corn.

    Stay warm guys and let me know if you make this soup or any Foodness Gracious recipes by using #foodnessgracious in your social media!

    Creamy Corn And Poblano Soup

    Chicken, corn and poblano soup part2
    This is another creamy corn dish that has no cream in it – in fact, it has no dairy at all. I simmer the corn cobs to make the stock. When the corn is sweet, so is the soup, and I love the contrast of the sweet, creamy potage against the spicy roasted peppers.

    Provided by Martha Rose Shulman

    Yield 4 to 6 servings

    Number Of Ingredients 8

    6 ears of corn
    6 cups water
    1 tablespoon extra virgin olive oil
    1 medium white onion, chopped
    2 garlic cloves, minced


    You May Like: Potato Soup Using Frozen Hash Browns

    Tips For Making The Best Corn Soup

    • Don’t skip the simmering step. It’s important for the flavors to intensify.
    • If you’re using a regular blender and not an immersion blender, be very careful as hot soup in the blender can make a mess if you don’t do it right! When blending, slightly crack the lid or remove the center of the lid if that’s a possibility with your blender, and cover the lid with a clean towel. This way the steam can escape and you won’t have an explosion caused by pressure buildup. Don’t ask me how I know.
    • If you need to reheat the soup, do so before adding the milk back in. Or just gently reheat after adding the milk without bringing it to a boil, so the milk doesn’t curdle.
    • You’ll need a high-powered blender for the best smooth and creamy texture.

    Thai Sweet Potato Soup With Poblano Peppers

    This post may contain affiliate links. Please read my disclosure.

    This spicy Thai Sweet Potato Soup gets an extra kick with the addition of poblano peppers. It combines the flavors of a traditional curry with some unconventional spices and seasoning for a rich and healthy soup with a real depth of flavor.

    Thai and Mexican flavors combined in a soup?

    I was a little skeptical at first. After all, I never would have thought to combine poblano chiles with coconut milk and oregano!

    But thanks to the True Food Kitchen Cookbook, I was inspired to give this recipe a try, and I ended up with a tasty, well balanced and healthy meal!

    I made some modifications to the dish I felt there were a few errors in the original recipe , I modified the directions to make it faster, and for some protein, Id suggest adding some tofu to make it a complete meal. Or you can leave the tofu out and serve it as an appetizer.

    Either way you eat it, this will be an incredibly warming and comforting meal with a full spectrum of veggies and spices its both delicious and nutritious!

    Tools and Equipment Youll Need for This Recipe

    How to Make Spicy Thai Sweet Potato Soup Step by Step

    Step 1: Chop your veggies. Heat a large pot over medium heat. Add the oil, onion and garlic, and cook for 5 minutes .

    Step 2: Add the sweet potato, corn, carrot, fennel, poblano, salt and pepper. Stir to combine cook for 5 minutes.

    Step 6: Remove soup from heat and whisk in coconut milk.

    Also Check: Knorr Vegetable Soup Mix Gluten Free

    Chicken Poblano And Corn Tortilla Soup

    Provided by Food Network Kitchen

    4 scallions, thinly sliced
    2 poblano chile peppers, chopped
    1 1/4 cups frozen fire-roasted corn, thawed
    3 tablespoons extra-virgin olive oil
    Kosher salt and freshly ground pepper
    6 corn tortillas, torn
    6 cups low-sodium chicken broth
    1 10-ounce can diced tomatoes with green chiles
    1 pound skinless, boneless chicken breasts
    1/4 cup light sour cream


    • Combine the onion, scallion whites, poblanos, 3/4 cup corn and the olive oil in a large pot over medium-high heat. Season with a big pinch each of salt and pepper and cook, stirring occasionally, until the vegetables are tender but not browned, 5 to 7 minutes. Add the tortillas and coriander and cook, stirring, until combined, about 1 minute. Add the chicken broth and tomatoes and bring to a boil. Season the chicken with salt and add to the pot. Reduce the heat to medium and simmer until the chicken is cooked through, 12 to 15 minutes. Remove the pot from the heat remove the chicken to a plate.
    • Working in two batches, transfer the soup to a blender and carefully blend until very smooth . Clean out the pot and return the soup to the pot season with salt.
    • Shred the chicken with your fingers. Thin the sour cream with 1 tablespoon water. Heat the remaining 1/2 cup corn in the microwave until just hot, about 30 seconds.
    • Divide the soup among bowls. Top with the sour cream, chicken, corn and scallion greens.

    More About Joan Munsons Sweet White Corn Soup With Poblano Puree Recipes

    Roasted Poblano, Sweet Corn and Potato Stoup

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    • Heat broiler. On a broilerproof baking sheet, broil the pepper, turning occasionally, until charred, 8 to 12 minutes. Wrap in a paper towel let cool for 10 minutes. Use the paper towel to slide off the skin. Remove the seeds.
    • In a blender, puree the pepper with 2 tablespoons of the chicken broth transfer to a bowl. Rinse out the blender.
    • Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until tender , 8 to 10 minutes.
    • Add the corn, the remaining 2½ cups of chicken broth, ¾ teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer until the corn is tender, 10 to 15 minutes.


















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    Roasted Poblano And Creamy Corn Soup

    December 3, 2020 by Dinner Tonight

    Pass the poblano soup porfavor! This soup is creamy, smooth, and has just the right amount of spice. The roasted poblano peppers blend deliciously well with sweet corn. A delightful meal for staying warm during the winter or using up the corn from the garden during the summer. This perfect soup can also be stored and packed for lunch with a salad or sandwich.

    Votes: 0
    Roasted Poblano and Creamy Corn Soup
    Votes: 0
  • Preheat oven to 425 degrees F. Rinse and pat dry poblano peppers and place on a baking sheet. Turning occasionally, roast in oven for 20-25 minutes until all sides are charred and blistered.
  • Remove peppers from oven and place inside a sealed plastic bag to sweat for 10-15 minutes. Once cooled, peel skin with a knife and remove stems and seeds. Dice peppers and set aside.
  • Over low to medium heat, warm oil in a large pot and add onion and garlic to sauté until soft.
  • Add diced poblano, drained corn, paprika, salt, pepper, broth, and water. Combine and simmer for 25 minutes covered.
  • Remove from heat and cool slightly. Blend soup in pot until smooth using an immersion blender, or scoop into a regular blender.
  • Slowly stir in milk to soup in the pot and add lime juice. Reheat soup stirring in shredded cheese until smooth and melted.
  • Serve in bowls and top with garnishes such as cilantro, lime, diced jalapenos, a slice of avocado, or reduced-fat sour cream.
  • **Peppers can also be roasted on an open flame over the grill or using a griddle.
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