Roasted Poblano and Corn Soup
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
- 6 -7 large poblano chiles, roasted
- 4 cups whole milk
- 4 cups vegetable broth
- 2 tablespoons cumin seeds
- 1 -2 chipotle chile, seeded and diced (in adobo sauce)
- 1 teaspoon adobo sauce (from chipotle chiles)
- 2 bay leaves
- 1 large fresh rosemary sprigs or 1/2 teaspoon dried rosemary
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 large yellow onions, diced
- 2 teaspoons salt
- 4 -6 garlic cloves, minced
- 2 teaspoons ground cumin
- 8 cups corn, fresh (frozen can be substituted)
- 1⁄2 cup heavy cream
-
GARNISH (OPTIONAL)
- 1⁄4 cup cilantro (optional) or 6 green onions, chopped (optional)
directions
- Roast whole poblanos on grill or under broiler, until skin turns black and blisters.
- Place blackened chilies in covered dish or paper bag and allow to cool for 10 to 15 minutes.
- Peel and rinse the skins off the peppers.
- Slit lengthwise and remove the stems, seeds and ribs.
- Pat the chilies dry and then dice; set aside.
- Pour the milk and broth into a heavy saucepan.
- Toast the cumin seeds in a small dry frying pan, shaking the pan constantly until they are aromatic and begin to change color, about 4 minutes.
- Remove from the heat and immediately add to the milk.
- Add the chipotle chilies, adobo sauce, bay leaves and rosemary and place over low heat.
- Cover and bring to a gentle simmer; do not allow to boil.
- Remove from the heat and let stand, covered, for 20 minutes.
- Meanwhile, in a stockpot over medium heat, melt the butter with the olive oil.
- Add onions and salt; sauté, stirring, until the onions are soft and golden brown, 15 to 20 minutes.
- Reduce the heat to medium-low, add the garlic and ground cumin, and sauté, stirring constantly, until aromatic, about 5 minutes.
- Stir in the corn and poblano chilies, and continue cooking until the corn is lightly browned, about 5 minutes.
- Strain the milk mixture into the corn mixture.
- Bring to a gentle simmer and continue to simmer until the flavors have melded, about 15 minutes.
- Remove from the heat and let cool for a few minutes.
- Puree one-third of the soup.
- Return the puree to the stockpot, stirring well.
- Add cream and reheat over low heat, stirring gently.
- Taste and adjust the seasonings.
- Garnish with cilantro or green onions and serve.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
Galley Wench
Oro Valley, Arizona
"Life is not a journey to the grave with the intention of arriving safely in a pretty and well preserved body, but rather to skid in broadside . . . Chardonnay in one hand . . .chocolate in the other; the body thoroughly used up, totally worn out and screaming "WOO-HOO, what a ride!!"