My sister-in-law is from Campeche, Mexico. When hey and my brother got married, they moved to the same town in Texas we used to live in. This meant we had the privilege of eating many times at their table. The food was amazing.???? Jenny was taught from a very young to take pride in the food from her region, and it showed in her meals. My boys still talk about how much they miss her cooking. One of the things I learned to love when living near her was poblano peppers. Prior to us living so near, I had rarely eaten poblanos at all. She cooked with them frequently and in consequence we all developed a love for them.
Although she never made a soup like this, it still reminds me of her.
Start by charring your peppers. You can do this over an open flame, like we did, or even under the broiler in the oven.
Make sure the pepper is charred all the way around.
Immediately place in bag and let it sweat for several minutes.
While it is sweating, cut corn from cob.
Start sauteing the onions and garlic.
By this time, the peppers should be ready. They should easily peel off.
Cut off tops, remove seeds and chop in large chunks. Don't be too picky, it will all be blended, so it doesn't need to be perfect.
Throw all ingredients in pan. Cook over medium heat
After it has cooked, you can either blend it with an immersion blender like I did, or throw it in the blender. Your choice.
Top with red onions, cilantro, cotijo if you have it and even extra corn or avocados if you choose.
It's a beautiful and flavorful soup everyone will love!
It's also really good with charred corn tortillas or chips, but then again, isn't everything?
Roasted Poblano and Corn Soup
- 6 ears fresh sweet corn, about 8 cups, Cut from cob If you don't have access to fresh sweet corn, don't worry. I also love to use frozen. You can use canned, but I prefer the flavor of frozen.
- 4 cups veggie stock
- 1 tablespoon olive oil
- 1 medium onion, medium dice.
- 3 tablespoons minced garlic
- 2 teaspoons cumin
- ½ teaspoon coriander
- 4 poblanos If you don't love the flavor of poblanos, cut this back to 3.
- ¼ cup chopped cilantro
- 12 ounce evaporated milk
- Start by roasting poblanos. I prefer to do this over an open flame, if you have access to one. Roast until the skin is charred and blistered over the whole pepper. If you haven't roasted peppers before, don't panic if you hear a popping sound. This is normal! Immediately place in a sealed ziplock bag. Let it sweat for several minutes. Remove from skin from peppers. It should peel off very easy. Cut off top and remove seeds. Rough chop peppers. While peppers are sweating, I Iike to start sauteing. Heat olive oil in large, heavy bottom pan over medium heat. Add in onions and corn. Saute until they have started to soften slightly, about 7-10 minutes. Add in garlic and continue to saute about 3 minutes. Add in poblanos, veggie stock, cumin coriander and salt and pepper. Don't add in too much salt to begin with. Remember as it reduces, it will intensify the flavors, including the saltiness. Let this all simmer over medium heat until veggies are soft, mine took about 30-35 minutes. Add in cilantro and remove from heat. At this point either pulse in a blender to liquify or use and immersion blender, like I did. Add in evaporated milk and mix well. We top ours with avocado, red onions, more cilantro and sometime a cotija cheese. We also serve it with a side of charred tortillas or even tortilla chips if you prefer. Now, sit back and enjoy. You deserve it!