Sweet Corn And Roasted Poblano Soup Campbell’s

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Moderate Amount Of Net Carbs

Cream of Poblano and Corn Soup

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.

You can calculate your ideal daily net carb allowance by using this keto macros calculator. Then use the serving calculator below to determine a serving size that fits your net carb budget.

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 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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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
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.
  • 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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    Recipe Variations And Ingredient Substitutions

    • Ive had some readers comment that its 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 arent 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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    Why Youll Love This Corn Soup

    If youre not one of those soup in the summer people, hear me out. This isnt just any soup. Its a creamy corn soup thats perfectly suitable for summer using fresh, sweet summer corn. Its got fiery roasted poblano peppers for a spicy kick, and a smooth, creamy, milky base. Put it all together and youve got a delicious combination of savory, spicy and just a hint of sweet!

    If youre 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 its both refreshing and full of flavor, but wont 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!

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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!

    Campbell’s Sweet Corn/roasted Poblano Sipping Soup

    Review: Sipping Soup
    • Sippable cup does not require spoon for convenient enjoyment anywhere
    • Purposefully chosen ingredients offer flavorful satisfaction
    • Nutritious recipe provides 20% or more of your daily recommended vegetables
    • Perfect for boosting office morale, impressing visitors and more

    Enjoy delicious, drinkable nutrition with this sweet corn and roasted poblano sipping soup. It’s crafted with purposefully chosen, non-GMO ingredients without any artificial colors or flavors so you can enjoy the good stuff with no spoon needed. Nutritious recipe provides 20 percent or more of your daily recommended vegetables and is a great source of fiber. Vegetarian sipping soup is perfect for increasing office morale, impressing visitors and more.

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    Campbells Well Yes Soup Sipping Sweet Corn & Roasted Poblano Jar

    • NUTRITIOUS VEGETABLE SOUP: Made with sweet corn and roasted poblanos, this soup has 20% of your daily veggies per container
    • SOUP ON THE GO: Conveniently packaged in a microwavable cup. Perfect for on-the-goâready to sip in 2 minutes, no bowl or spoon needed
    • VEGETARIAN SOUP: Deliciously crafted from non-GMO ingredients you recognize
    • CONVENIENT VEGGIE SNACK: Each 11.1 ounce cup is 130 calories and has no added sugar*, a nourishing and satisfying veggie snack. *Not a low calorie food. See nutrition panel of further information on sugar, calorie, and sodium content.
    • GOODNESS ON THE GO: Ships as an individual microwavable, sippable 11.1-ounce ergonomic cup

    Sweet Corn & Roasted Poblano Sipping Soup

    Our Well Yes!® Sweet Corn & Roasted Poblano Sipping Soup features a smooth blend of delicious non-GMO veggies that’s ready to go wherever you are. Crafted with 20% of your daily vegetables and 130 calories per container, this Sweet Corn & Roasted Poblano soup is made with nourishing ingredients and has no MSG, no colors from artificial sources, and no high fructose corn syrup. This vegetarian soup makes it easy to have delicious, nutritious soup in the palm of your hand. Just heat up in the microwavable cup and take this vegetable soup on the go — it’s the perfect veggie snack for when you’re on the move!

    Nutrition Facts

    How To Make Roasted Poblano Corn Soup

  • Roast the poblanos. Place whole poblano peppers on a baking sheet and roast at 425, turning occasionally, until all sides are blistered, about 20 minutes. Remove peppers from the oven, place in a bowl and cover with plastic wrap or foil to cool for 15 minutes. The trapped steam will help the skin come off easily.
  • Peel the skin off the cooled peppers by gently rubbing it off. Remove and discard the seeds and stem. Dice the peppers and set aside.
  • Heat the oil in a large pot and add the onion and garlic. Cook until softened and fragrant, then add the corn, poblanos, spices and broth. Simmer for 20-30 minutes.
  • Pour the entire pot into a large, high powered blender and carefully blend , or use an immersion blender to blend until smooth.
  • Return the soup to the pot, add milk and lime juice, and stir to combine.
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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.

    Say Yes To The Good Stuff


    Positive, Delicious & Convenient Nutrition

    You can feel good about eating Well Yes! canned soup, crafted with carefully chosen ingredients, without sacrificing great flavor.

    • Well Yes! soup provides on average, 35% of your daily veggies per can
    • Plant-based chickn soups are great for a variety of diets
    • Heats up in minutes
    • Delicious flavors are easy to incorporate into your daily routine, and an easy way to include plant-based protein in your diet

    Veggie Nutrition On the Go

    Well Yes! Sipping Soups are crafted to provide delicious, sippable veggie nutrition anytime, anywhere.

    • All Sipping flavors are vegetarian & made with non-GMO ingredients
    • Each 11-ounce microwavable cup provides at least 20% of your daily veggies to help you live well on-the-go
    • Microwavable in minutes â heat, sip, and go!

    POWERful and Delicious

    Well Yes! POWER Soup bowls are crafted with protein, fiber, and veggies for a delicious and nutritious soup in the palm of your hand.

    • All Well Yes! POWER Soup bowls are crafted with nourishing ingredients and protein to keep you going
    • All varieties are an excellent source of fiber, and have no preservatives added and no artificial flavors
    • Every POWER bowl comes in a convenient, microwavable bowl thats ready in under 2 minutes

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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 dont settle for less when it comes to living wellâgo ahead, say Yes!, and live deliciously.

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    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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    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 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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    Why You’ll Love This Corn Soup

    Roasted Two Pepper Soup With Corn and Mezcal

    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!

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    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!

    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.

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    Creamy Corn And Poblano Soup Recipe

    1 day agoThis hearty and filling Black Bean Soup whips together in a single pot and is full of aromatic flavor! Naturally vegetarian, this delicious dinner is simple, warm, and comforting, perfect for cooler weather, or when just need a feel-good meal. Topped with a creamy Mexican street corn mixture, this soup is sure to become a favorite.

    Add in the remaining 1/2 cup chopped yellow onion, chopped poblano pepper, and fresh or frozen corn. Season with salt and pepper and cook until tender . Add back the puree mixture and reduce heat to a simmer.

    Add the onion, garlic and tomatillos and sauté until softened, about 5 minutes. Add the corn kernels and sauté another two minutes. Add the tomato, roasted poblano, and broth. Simmer for 15 minutes Carefully pour all but 1/4 cup of the soup mixture into a blender and blend until smooth. Return blended soup to the pot.

    Ingredients: 14 10. BLACK BEAN, CORN, PEPPER SALAD. Cover the beans with water Meanwhile, roast the poblanos under a broiler as close poblano peppers and corn. Pour the dressing over the salad before serving.

    Corn and Poblano Soup Mexican Please salt, butter, milk, plum tomatoes, onion, lime juice, cilantro stems and 4 more Amazing Roasted Poblano Soup Mexican Appetizers and More garlic cloves, Mexican crema, salt, poblano peppers, pepper, chicken stock and 6 more

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