Sweet Corn Soup With Poblano Puree

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READY IN: 1hr 10mins
Recipe by threeovens

Try to get sweet white corn for appearance, but yellow corn will work fine too.

Ingredients Nutrition


  1. Preheat the broiler then broil Poblano pepper, turning occasionally, until charred, about 8 to 12 minutes.
  2. Wrap pepper in paper toweling and let cool about 10 minutes; skin should slide off easily with the towel, just remove the seeds.
  3. In a blender, puree the pepper and 2 tablespoons chicken broth; transfer mixture to a bowl and rinse out blender.
  4. Meanwhile, melt butter in a large saucepan over medium heat; add onion and cook until tender, but not browned, about 8 to 10 minutes.
  5. Add corn, remainder of chicken broth, 3/4 teaspoon salt, and 1/4 teaspoon pepper; bring to a boil, reduce heat and simmer until corn is tender, about 10 to 15 minutes.
  6. Blend soup in batches, or use an immersion blender, until smooth; add water if needed.
  7. Taste and adjust seasonings.
  8. Serve with a drizzle of heavy cream and a drizzle of poblano puree; garnish with fresh cilantro, chopped, if desired.

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