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Creamy Poblano Corn Soup

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 350
A rich and smoky soup combining roasted poblano peppers, sweet corn, and creamy dairy for a comforting meal with vibrant flavors.

Ingredients

Vegetables

  • 4 pieces poblano peppers (seeded and sliced in half)
  • 2 tablespoons butter
  • 1 tablespoon all purpose flour
  • 2 leeks leeks (cleaned and dark green sections removed, finely sliced)
  • 2 cloves garlic (minced)
  • 4 cups fresh corn kernels
  • 1 large russet potato (peeled and diced)
  • 2 cups vegetable or chicken stock
  • 2 cups milk
  • 1 cup half & half (or heavy cream)
  • 1/2 cup sour cream
  • 1 teaspoon salt
  • to taste black pepper (freshly ground)

Garnishes

  • Cilantro
  • Crushed tortilla chips
  • Avocado
  • Lime

Instructions 

  • Broil peppers until blistered, then cool in a bag and peel. Dice and set aside.
  • In a large pot, melt butter, add flour, then cook 1 minute. Add leeks and garlic, cook 2 minutes.
  • Add roasted peppers, corn, potato, stock, milk, and half & half. Bring to a boil, then simmer 30 minutes.
  • Remove from heat, stir in sour cream, salt, and pepper. Garnish with cilantro and serve.

Notes

For extra smoky flavor, char the peppers over an open flame if desired.
Calories: 350kcal
Cost: $15
Course: Soup
Cuisine: Mexican
Keyword: corn, Cream, Poblano