Sweet Corn And Roasted Poblano Soup Campbell’s

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Roasted Poblano Sweet Corn And Potato Stoup

Cream of Poblano and Corn Soup

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.


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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Corn And Roast Poblano Soup

  • y_2021, m_10, d_2, h_20
  • 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

Recipe Variations And Ingredient Substitutions

  • I’ve had some readers comment that it’s not very spicy with two poblanos. I still think it has plenty of spice with two, but if you like things hot, or your peppers aren’t very spicy, you may consider using three.
  • For a vegan version, use canned coconut milk in place of regular milk.
  • If you would like to add more bulk, you can add cooked, shredded chicken or diced potatoes.

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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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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.

Buen Provecho.

Recipe Substitutions And Alterations

  • Sweet corn: You can use frozen or even canned sweet corn if you cant 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.

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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!

    Crock Pot Chicken And Wild Rice Soup

    Corn Potato & Poblano Soup/Cream (Vegan)

    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!

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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

    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.

    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!

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    Also Check: Lipton Herb And Garlic Soup Mix

    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.

    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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    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.

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    Live Well Eat Bright Well Yes

    Made with purposeful, nutritious ingredients, Well Yes! offers a variety of convenient and delicious soups that prove eating brighter and smarter doesnât have to mean sacrificing amazing taste. From Tomato & Sweet Basil to Roasted Chicken with Rice to Butternut Squash & Sweet Potato, Well Yes! soups are conveniently packaged in cans, sipping cups, and microwavable bowls so you can feel good about your daily routine. So don’t settle for less when it comes to living wellâgo ahead, say Yes!, and live deliciously.

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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!

    Creamy Roasted Poblano Corn Soup

    Roasted Poblano Corn & Potato Chowder

    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 Ive gone crazy yet, sharing a soup recipe during the summer?

    Im 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.

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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
    • i/4loosely-packed cup fresh cilantro, plus more for garnish
    • ¼½tspBlack pepper to taste
    • Pinch or three of ground cayenne
    • low-sodium veggie stock*
    • 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

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