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Poblano peppers have a nice mellow heat with an intense pepper flavor, a bit grassy even that plays well with corn. Top it with some garlicy croutons and a dollop of sour cream and you are set. You can even make it vegan by using veggie broth instead of chicken broth.
Corn Poblano Soup
- 2, 1 pound bags frozen sweet corn (I use HEB super sweet)-thawed
- 2 fresh Poblano peppers
- 2 to 3 cups chicken stock
- 1/2 small sweet onion minced
- 1 clove minced garlic
- salt and pepper to taste
- 2 T olive oil
Char the Poblanos over gas burner or in broiler until skin is black and bubbly. Place in a plastic bag to steam and loosen the charred skin for 20 minutes, At end of the steam period remove the charred skin, a paper towel used as a scraper makes quick work of this task. Slice and dice the poblano and set aside.
In large stock pot add olive oil, onion and garlic. Sautee over medium heat until fragrant and translucent. Add one bag of thawed corn. Sautee until warmed through and some of the kernels have darkened.
Remove corn mixture from heat and pour into blender. On a liquefy setting add 2 c broth and whiz until smooth. Add additional broth as needed to get to your desired soup consistency. Return to stock pot.
Over medium heat add remaining bag of corn and the reserved diced poblanos, Stir together and reduce heat to simmer once it has started to bubble. Test for Salt and Pepper and add as needed to suit your tastes. Simmer 15 minutes until heated through. Store leftovers in the fridge up to 3 days.
