Best 2 Creamy Corn And Poblano Soup Recipes

Indulge in a culinary journey with our tantalizing Creamy Corn and Poblano Soup, a symphony of flavors that will warm your soul. This delectable soup is crafted with fresh corn, roasted poblano peppers, and a creamy broth infused with aromatic spices. Each spoonful promises a burst of flavors, with a hint of smokiness from the roasted poblanos and a touch of sweetness from the corn. Served with a sprinkle of queso fresco and a dollop of sour cream, this soup is a delightful balance of textures and flavors.

In addition to the Creamy Corn and Poblano Soup, this article offers a diverse collection of equally enticing recipes. Satisfy your cravings for a hearty and comforting meal with our One-Pot Cheeseburger Pasta, a quick and easy dish that combines ground beef, pasta, and a creamy cheese sauce in one convenient pot. For a taste of authentic Mexican cuisine, try our flavorful Chicken Enchiladas Verdes, featuring tender chicken smothered in a tomatillo sauce and topped with melted cheese.

If you're in the mood for something lighter, our refreshing Cucumber and Avocado Salad bursts with crisp cucumbers, creamy avocado, and a tangy dressing. And for a sweet treat, indulge in our decadent Chocolate Chip Cookie Bars, a classic dessert that's sure to satisfy your cravings.

With its diverse selection of recipes, this article caters to a wide range of tastes and preferences, offering something for every food enthusiast. So, embark on a culinary adventure and discover your new favorite dishes today!

Here are our top 2 tried and tested recipes!

POBLANO SOUP

Poblano Soup image

Provided by Christy Vega

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 poblano chiles, halved lengthwise and seeded
Nonstick cooking spray
One 8-ounce block Cotija cheese
2 tablespoons unsalted butter
1/4 white onion, chopped
2 ounces Monterey jack cheese, shredded
1 quart chicken broth, preferably organic, plus 4 teaspoons for the slurry (optional)
1 bunch fresh cilantro, stems removed and discarded
4 teaspoons cornstarch
Kosher salt
2 ounces roasted pepitas

Steps:

Heat a grill or grill pan to medium-high heat. Grill the poblanos skin-side down until blistering, about 5 minutes. Remove from the heat and let cool slightly.
While the poblanos are cooling, spray the grill pan with nonstick cooking spray and grill the Cotija cheese on all sides until browned, 2 to 3 minutes. Remove from the heat and let cool. Cube the cheese and reserve for garnish.
Remove and discard the blistered skin from the poblanos. Dice 1 poblano and reserve for garnish. Roughly chop the remaining 2 poblanos.
Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the onions and the 2 chopped poblanos and cook, stirring occasionally, until tender, 5 to 10 minutes. Stir in the Jack cheese. Pour in the 1 quart chicken broth and bring to a rolling boil. Add the cilantro. Boil for 30 seconds and then remove from the heat. Carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full per batch). Stir in the remaining 1 tablespoon butter.
Make a cornstarch slurry by whisking together the cornstarch with 4 teaspoons cold water or chicken broth in a small bowl. Stir the slurry into the soup to thicken. Season with salt.
Garnish with the pepitas, diced poblano and grilled Cotija cheese.

CORN AND ROASTED POBLANO SOUP

Corn and Roasted Poblano Soup image

Provided by Food Network

Categories appetizer

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 12

Ingredients

2 quarts milk
2 tablespoons cumin seeds
2 bay leaves
Sprig of fresh rosemary or 1/2 teaspoon dried
1/4 cup olive oil or 4 tablespoons unsalted butter
2 large onions, diced
2 teaspoons salt
4 to 6 garlic cloves, minced
2 teaspoons ground cumin
8 cups fresh or canned corn kernels
6 poblano chilies, roasted, peeled, seeded and diced (see Note)
1 bunch chives, thinly sliced on the diagonal, for garnish

Steps:

Combine the milk, cumin seeds, bay leaves and rosemary in a medium saucepan. Place over low heat and bring nearly to a simmer. (Do not boil.) Remove from the heat and let sit 20 minutes to infuse.
Heat the olive oil or butter in a large saucepan or stockpot over medium heat. Cook the onions with the salt until golden brown, 15 to 20 minutes. Add the garlic and ground cumin and cook, stirring frequently, 5 minutes. Then stir in the corn kernels and diced chilies and continue cooking over low heat 5 more minutes.
Using your finest strainer, strain the infused herbal milk into the corn and chili mixture. Bring to a very slow simmer over low heat. Gently simmer 15 minutes.
Pour one third of the soup into a food processor or blender and puree. Stir back into the soup pot. Serve hot with the chives as garnish.

Tips:

Mise en place: As with any soup, having all of your ingredients prepped before you start cooking will make the process much smoother and faster.
Fresh ingredients: Using fresh, in-season corn and poblano peppers will give your soup the best flavor.
Don't overcrowd the pan: When sautéing the vegetables, don't overcrowd the pan. This will prevent them from cooking evenly and will make them more likely to stick to the pan.
Season to taste: Be sure to taste the soup throughout the cooking process and adjust the seasonings as needed.
Serve with your favorite toppings: Some popular toppings for this soup include sour cream, shredded cheese, diced avocado, and cilantro.

Conclusion:

This creamy corn and poblano soup is a delicious, easy-to-make recipe that is perfect for a weeknight meal. It's packed with flavor and nutrients, and can be easily customized to your liking. Whether you serve it as a starter, main course, or side dish, this soup is sure to be a hit. So next time you're looking for a quick and easy soup recipe, give this one a try. You won't be disappointed!