Roasted Poblano and Corn Soup
This soup is full of all the flavors you would expect from a soup with peppers and corn! One of my favorite combos.
Servings: 8 servings
Ingredients
- 6 cups corn 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
Instructions
- 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!