Wow. This soup really came out great. Roasting the poblano peppers makes all the different in the world to give the soup a slight extra smoky, heat flavor. It was created by Galley Wench and I found it only trolling for recipes, as I love to do. I tweaked it some. Don't be shy about using chili peppers like poblano. These have a little kick and lots of flavor but its not too hot at all. Just a milk kick (make sure you take out the veins of the pepper and the seeds!!!).
(1) I used ground cumin for both parts
(2) I also added pieces of boiled actually nuked- microwaves idaho potato ( sweet potato would be interesting too.
(3) I made this recipe dairy but for those of you who want - you could add diced chicken or turkey.
Roasted Poblano and Corn Soup
Recipe #344755
Galley Wench
By: Galley Wench
Dec 23, 2008
I love anything with roasted poblano peppers in it; and add corn . . . Yummy! This is a combination of a couple different recipes I found and decided to add this one to my collection of corn soup recipes!
SERVES 6 -8 (change servings and units)
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Ingredients
* 6-7 large poblano chiles, roasted
* 4 cups whole milk
* 4 cups vegetable broth
* 2 tablespoons cumin seeds
* 1-2 chipotle chiles, seeded and diced (in adobo sauce)
* 1 teaspoon adobo sauce (from chipotle chiles)
* 2 bay leaves
* 1 large fresh rosemary sprig or 1/2 teaspoon dried rosemary
* 2 tablespoons unsalted butter
* 2 tablespoons olive oil
* 2 large yellow onions, diced
* 2 teaspoons salt
* 4-6 garlic cloves, minced
* 2 teaspoons ground cumin
* 8 cups corn, fresh (frozen can be substituted)
* 1/2 cup heavy cream
GARNISH (OPTIONAL)
* 1/4 cup cilantro, chopped (optional) or 6 green onions, chopped (optional)
Directions
1.
1
Roast whole poblanos on grill or under broiler, until skin turns black and blisters.
2.
2
Place blackened chilies in covered dish or paper bag and allow to cool for 10 to 15 minutes.
3.
3
Peel and rinse the skins off the peppers.
4.
4
Slit lengthwise and remove the stems, seeds and ribs.
5.
5
Pat the chilies dry and then dice; set aside.
6.
6
Pour the milk and broth into a heavy saucepan.
7.
7
Toast the cumin seeds in a small dry frying pan, shaking the pan constantly until they are aromatic and begin to change color, about 4 minutes.
8.
8
Remove from the heat and immediately add to the milk.
9.
9
Add the chipotle chilies, adobo sauce, bay leaves and rosemary and place over low heat.
10.
10
Cover and bring to a gentle simmer; do not allow to boil.
11.
11
Remove from the heat and let stand, covered, for 20 minutes.
12.
12
Meanwhile, in a stockpot over medium heat, melt the butter with the olive oil.
13.
13
Add onions and salt; sauté, stirring, until the onions are soft and golden brown, 15 to 20 minutes.
14.
14
Reduce the heat to medium-low, add the garlic and ground cumin, and sauté, stirring constantly, until aromatic, about 5 minutes.
15.
15
Stir in the corn and poblano chilies, and continue cooking until the corn is lightly browned, about 5 minutes.
16.
16
Strain the milk mixture into the corn mixture.
17.
17
Bring to a gentle simmer and continue to simmer until the flavors have melded, about 15 minutes.
18.
18
Remove from the heat and let cool for a few minutes.
19.
19
Puree one-third of the soup.
20.
20
Return the puree to the stockpot, stirring well.
21.
21
Add ceam and reheat over low heat, stirring gently.
22.
22
Taste and adjust the seasonings.
23.
23
Garnish with cilantro or green onions and serve.
Questions about this recipe?
* Ask the chef
* Ask the community
Spot an error in this recipe
(1) I used ground cumin for both parts
(2) I also added pieces of boiled actually nuked- microwaves idaho potato ( sweet potato would be interesting too.
(3) I made this recipe dairy but for those of you who want - you could add diced chicken or turkey.
Roasted Poblano and Corn Soup
Recipe #344755
Galley Wench
By: Galley Wench
Dec 23, 2008
I love anything with roasted poblano peppers in it; and add corn . . . Yummy! This is a combination of a couple different recipes I found and decided to add this one to my collection of corn soup recipes!
SERVES 6 -8 (change servings and units)
Submit Cancel
Ingredients
* 6-7 large poblano chiles, roasted
* 4 cups whole milk
* 4 cups vegetable broth
* 2 tablespoons cumin seeds
* 1-2 chipotle chiles, seeded and diced (in adobo sauce)
* 1 teaspoon adobo sauce (from chipotle chiles)
* 2 bay leaves
* 1 large fresh rosemary sprig or 1/2 teaspoon dried rosemary
* 2 tablespoons unsalted butter
* 2 tablespoons olive oil
* 2 large yellow onions, diced
* 2 teaspoons salt
* 4-6 garlic cloves, minced
* 2 teaspoons ground cumin
* 8 cups corn, fresh (frozen can be substituted)
* 1/2 cup heavy cream
GARNISH (OPTIONAL)
* 1/4 cup cilantro, chopped (optional) or 6 green onions, chopped (optional)
Directions
1.
1
Roast whole poblanos on grill or under broiler, until skin turns black and blisters.
2.
2
Place blackened chilies in covered dish or paper bag and allow to cool for 10 to 15 minutes.
3.
3
Peel and rinse the skins off the peppers.
4.
4
Slit lengthwise and remove the stems, seeds and ribs.
5.
5
Pat the chilies dry and then dice; set aside.
6.
6
Pour the milk and broth into a heavy saucepan.
7.
7
Toast the cumin seeds in a small dry frying pan, shaking the pan constantly until they are aromatic and begin to change color, about 4 minutes.
8.
8
Remove from the heat and immediately add to the milk.
9.
9
Add the chipotle chilies, adobo sauce, bay leaves and rosemary and place over low heat.
10.
10
Cover and bring to a gentle simmer; do not allow to boil.
11.
11
Remove from the heat and let stand, covered, for 20 minutes.
12.
12
Meanwhile, in a stockpot over medium heat, melt the butter with the olive oil.
13.
13
Add onions and salt; sauté, stirring, until the onions are soft and golden brown, 15 to 20 minutes.
14.
14
Reduce the heat to medium-low, add the garlic and ground cumin, and sauté, stirring constantly, until aromatic, about 5 minutes.
15.
15
Stir in the corn and poblano chilies, and continue cooking until the corn is lightly browned, about 5 minutes.
16.
16
Strain the milk mixture into the corn mixture.
17.
17
Bring to a gentle simmer and continue to simmer until the flavors have melded, about 15 minutes.
18.
18
Remove from the heat and let cool for a few minutes.
19.
19
Puree one-third of the soup.
20.
20
Return the puree to the stockpot, stirring well.
21.
21
Add ceam and reheat over low heat, stirring gently.
22.
22
Taste and adjust the seasonings.
23.
23
Garnish with cilantro or green onions and serve.
Questions about this recipe?
* Ask the chef
* Ask the community
Spot an error in this recipe
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