Well Yes Corn And Poblano Soup

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Why You’ll Love This Corn Soup

Food Nerd – 90 Second Food Review – Well Yes Sweet Corn & Poblano 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!

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!

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!

Also Check: Campbell Soup Chicken Casserole Recipes

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.

Read Also: Campbells Tomato Soup Sloppy Joe Recipe

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

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.

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Moderate Amount Of Net Carbs

Campbell’s 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 won’t 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.

Watch How To Roast Poblano Peppers

Recipe: Creamy Poblano Corn Chowder (Vegan, Plant-Based Soup!)

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!

Also Check: Pioneer Woman Taco Soup With Ground Beef

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.

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!

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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.


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


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 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!

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.

Recommended Reading: Cheesecake Factory Potato Soup Recipe

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