From mexicanplease.com

Corn and Poblano Soup

3 servings · 10 min prep · 40 min cook

Ingredients

Ingredients

• 3 poblano peppers
• 3 plum tomatoes
• 1/4 onion
• 4 cups corn kernels
• 3 cups milk
• 3 tablespoons butter
• 1/2 teaspoon salt
• freshly ground pepper
• crema or heavy cream or sour cream
• lime juice
• finely diced cilantro stems

Steps

1. Rinse the poblanos and 3 tomatoes. Roast them at 400F for 30 minutes or so. Flip the poblanos after 15 minutes.

   30 min

2. Once the poblanos have cooled, pull off as much of the transparent skin as you can.
3. De-stem and de-seed the poblanos, chopping them into bite-sized pieces.
4. Saute the chopped poblanos in 3 tablespoons butter over medium heat for a couple minutes.
5. Meanwhile, add 3 tomatoes and ~½ onion to a blender and combine well.
6. Add the tomato-~½ onion mixture to the poblanos and let this reduce down for a few minutes.
7. Add 3 cups corn kernels and 3 cups milk to a blender and combine well.
8. Run the 4 cups corn mixture through a sieve and discard the leftover pulp.
9. Slowly add the strained 4 cups corn sauce to the 3 poblano mixture, stirring continuously.
10. Add the remaining 1 cup of whole corn kernels along with ½ teaspoon salt and freshly ground pepper.
11. Let simmer on low heat for 10-15 minutes but do not bring to a full boil.

    10-15 min

12. ½ teaspoon Salt to taste and serve immediately.
13. Garnish with your choice of crema or heavy cream or sour cream, lime juice, freshly ground pepper, and finely diced cilantro stems.

Nutrition

Per serving

kcal

176

protein

0 g

carbs

0 g

fat

0 g

Simplify your own recipe on Reduce