MEXICAN CORN-AND-POBLANO SOUP
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Cut dark-green tops off scallions, and finely chop. Preheat a large cast-iron skillet over medium-high heat. Place scallions, onion, and chiles in skillet, and cook, undisturbed, until charred on bottom, about 5 minutes. Turn vegetables with tongs, and cook, undisturbed, until charred on other side, about 5 minutes. (Vegetables can also be broiled on a baking sheet.)
- Transfer scallions to a blender. Continue turning and charring chiles and onion until charred on all sides, 5 to 10 minutes more. Remove skillet from heat. Transfer onion to blender.
- Transfer chiles to a bowl, cover immediately with plastic wrap, and let steam 15 minutes. Peel and discard charred skin from chiles, and remove stems and seeds. Halve chiles lengthwise, and slice crosswise into 1/4-inch-thick strips.
- Add 2 1/2 cups corn, the salt, and 2 cups water to blender. Puree until smooth, about 1 minute. Transfer puree to skillet. Stir in remaining corn and 2 cups water. Bring to a boil over high heat, reduce heat, and simmer, stirring occasionally, until thickened slightly, about 8 minutes.
- Whisk together cornmeal and remaining 3 tablespoons water. Stir into soup along with chiles, and simmer until it has the consistency of porridge, about 2 minutes.
- Divide soup among 6 bowls; garnish with chopped scallion greens, and sprinkle with cheese. Soup can be refrigerated 2 days; let cool completely before refrigerating. Gently reheat in a covered pot over medium heat, stirring occasionally.
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Mst Labiba
[email protected]This soup is a great way to warm up on a cold day.
my name v lam good doy
[email protected]This soup is amazing! The flavors are so well-balanced and the soup is so creamy and comforting.
manha Fatima
[email protected]I've made this soup several times now and it's always a hit. It's so creamy and flavorful, and the corn and poblano peppers give it a nice sweetness and smokiness.
Fanoo Awan
[email protected]This soup is so easy to make and it's packed with flavor. I love that it's made with fresh corn and poblano peppers.
Felix Nation
[email protected]I made this soup with some fresh corn from my garden and it was delicious! The soup is so creamy and flavorful.
Kavindu Chamod
[email protected]I'm not a huge fan of corn soup, but this recipe changed my mind. This soup is creamy and flavorful, and the corn and poblano peppers give it a nice sweetness and smokiness.
Lisa Knott
[email protected]I made this soup for my family and they all loved it. It's a great soup for a weeknight meal.
Kingsley Thapa
[email protected]This soup is so easy to make and it tastes amazing. I'm definitely going to be making this again.
Kaf London
[email protected]Delicious! I love the combination of corn and poblano peppers. This soup is a great way to warm up on a cold day.
Rudzani Ramadaya
[email protected]This soup is amazing! The flavors are so well-balanced and the soup is so creamy and comforting. I will definitely be making this again.
Tina TWILLEY
[email protected]I've made this soup several times now and it's always a hit. It's so creamy and flavorful, and the corn and poblano peppers give it a nice sweetness and smokiness.
Md Alinoor
[email protected]This soup is so easy to make and it's packed with flavor. I love that it's made with fresh corn and poblano peppers. It's the perfect soup for a cold winter day.
Raja Zaryab
[email protected]I made this soup for a potluck and it was a huge success! Everyone loved it. The soup is creamy and flavorful, with just the right amount of spice. I will definitely be making this again.
Bhisma Xattri
[email protected]This soup was absolutely delicious! The flavors of the corn, poblano peppers, and spices were perfectly balanced. I followed the recipe exactly and it turned out great. I served it with some fresh cilantro and lime wedges, and it was a hit with my fa