Corn And Roasted Poblano Soup Recipes

ROASTED POBLANO CORN CHOWDER

Steps:

• Place potatoes in a saucepan; cover with water. Bring to a boil; reduce heat and simmer until tender, 15 to 20 minutes. Drain.
• Preheat oven to 375 degrees F (190 degrees C).
• Place poblano peppers cut-side down in a baking dish. Drizzle 1 tablespoon olive oil on top.
• Bake poblano peppers until skin starts to blacken and blister, about 15 minutes. Allow peppers to cool until easily handled, about 10 minutes. Remove and discard skins; coarsely chop peppers.
• Cut corn kernels off the cobs. Spread on a greased baking sheet; sprinkle with salt.
• Bake corn kernels in the preheated oven, stirring every 5 minutes, until tender, about 15 minutes.
• Heat remaining 1 tablespoon olive oil in a saucepan over medium heat. Add onion and garlic; cook, stirring frequently, until onion is translucent, about 5 minutes. Stir in chopped poblano peppers, creamed corn, chicken broth, cilantro, and cumin. Blend soup with an immersion blender until smooth.
• Bring soup to a gentle boil. Stir in potatoes, baked corn kernels, and milk. Season with salt. Simmer until flavors combine, 5 to 10 minutes.

CREAMY CORN AND POBLANO SOUP

Steps:

• Take the corn off the cobs. You should have about 5 cups kernels. Set aside 1 cup of the kernels.
• Place the corn cobs in a large soup pot and add the water. Make sure they are covered or at least floating in the water; you can break them in half if they are very large. Bring to a boil, reduce the heat, partly cover and simmer 30 minutes. Season to taste with salt. Remove and discard the cobs. Line a strainer with cheesecloth and set it over a bowl. Strain the broth and measure out 5 cups. Freeze any leftover broth.
• Heat the oil over medium heat in a heavy soup pot and add the onion. Cook, stirring, until it is tender, about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds, and then add the 4 cups of corn kernels and salt to taste. Cook, stirring often, for 4 to 5 minutes, until the corn is just tender. Add the corn broth and bring to a simmer. Cover and simmer for 30 minutes.
• Meanwhile roast the chilies, either directly over a gas flame or under a broiler, turning often until they are uniformly charred. Transfer to a plastic bag and seal, or transfer to a bowl and cover tightly. Allow the peppers to cool, then remove the charred skin, rinse and past dry. Remove the seeds and veins (I recommend that you wear plastic gloves for this) and cut in thin strips or dice.
• Steam the kernels set aside for the garnish for 5 minutes, until tender. Set aside.
• Working in batches, purée the soup in a blender, taking care to remove the insert from the top and cover tightly with a kitchen towel to avoid splashes. Return to the heat, taste and adjust salt, and heat through.
• Ladle the soup into bowls. Combine the steamed corn kernels and diced chilies and place a spoonful in the middle of each bowl of soup. Garnish with a sprinkling of cilantro or chives if desired, and serve.

ROASTED POBLANO AND CORN SOUP

Steps:

• Roast whole poblanos on grill or under broiler, until skin turns black and blisters.
• Place blackened chilies in covered dish or paper bag and allow to cool for 10 to 15 minutes.
• Peel and rinse the skins off the peppers.
• Slit lengthwise and remove the stems, seeds and ribs.
• Pat the chilies dry and then dice; set aside.
• Pour the milk and broth into a heavy saucepan.
• 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.
• Remove from the heat and immediately add to the milk.
• Add the chipotle chilies, adobo sauce, bay leaves and rosemary and place over low heat.
• Cover and bring to a gentle simmer; do not allow to boil.
• Remove from the heat and let stand, covered, for 20 minutes.
• Meanwhile, in a stockpot over medium heat, melt the butter with the olive oil.
• Add onions and salt; sauté, stirring, until the onions are soft and golden brown, 15 to 20 minutes.
• Reduce the heat to medium-low, add the garlic and ground cumin, and sauté, stirring constantly, until aromatic, about 5 minutes.
• Stir in the corn and poblano chilies, and continue cooking until the corn is lightly browned, about 5 minutes.
• Strain the milk mixture into the corn mixture.
• Bring to a gentle simmer and continue to simmer until the flavors have melded, about 15 minutes.
• Remove from the heat and let cool for a few minutes.
• Puree one-third of the soup.
• Return the puree to the stockpot, stirring well.
• Add cream and reheat over low heat, stirring gently.
• Taste and adjust the seasonings.
• Garnish with cilantro or green onions and serve.

ROASTED POBLANO CHICKEN AND CORN CHOWDER

Steps:

• Preheat oven to 425 degrees. Cut poblanos in half and remove seeds. Place cut side down on a lightly greased baking sheet. Spray poblanos with non-stick cooking spray and roast for 8-10 minutes or until skins begin to blacken. Remove from oven and cool slightly.
• In a large pot, heat oil over medium heat. Add onions and garlic and cook for 3-5 minutes or until tender.
• Dice roasted poblanos and add them to the pot along with chili powder and cumin and cook a few minutes longer.
• Add 4 cups of chicken broth to the pot and bring to a boil. Add potatoes and simmer for about 10 minutes, or until potatoes are just tender. Stir in cooked chicken and corn.
• In a small bowl, whisk together the half and half, remaining 1/4 cup broth and 4 tablespoons of flour.
• Whisk the broth/flour/half and half mixture into the soup until smooth. Add sour cream and stir until well blended. Simmer for 5-10 minutes to allow soup to thicken.
• Stir in the crumbled bacon and cilantro. Season with salt and pepper, to taste. Serve with optional toppings, if desired.

ROASTED POBLANO SOUP

Steps:

• Rinse the poblanos and roast them in the oven at 400F. Give them a flip after 15 minutes. They'll be mostly roasted in another 10-15 minutes, so 25-30 minutes total roasting time in the oven.
• Add 3 tablespoons butter to a saucepan on medium heat. Roughly chop an onion and add it to the saucepan, cooking for 5-7 minutes or until softened. Mince 4 garlic cloves and add to the onion, cooking for a minute or so.
• Add 3 tablespoons flour to the onion mixture and combine well. Add 4 cups of stock along with 2 teaspoons Mexican oregano (optional), a pinch of cumin (optional), 1/2 teaspoon salt, and freshly cracked black pepper. Stir well. Simmer for 7-8 minutes.
• Once the poblano peppers have cooled a bit, pull off as much skin as you can but don't worry about getting rid of all of it. Then de-stem and de-seed the poblanos. Roughly chop the poblano pieces and add them to the saucepan.
• Cook until everything is at a uniform temp and then combine the mixture in a blender. Be sure to use caution when blending hot liquids -- I usually just hold a paper towel over any openings just in case you get a geyser.
• Return mixture to the saucepan and simmer for 5-10 minutes. Salt to taste. I added another 1/4 teaspoon of salt but keep in mind the salt level will depend on which stock you use.
• Serve immediately but don't forget to garnish! I used Crema, finely chopped cilantro stems, freshly ground pepper, and a couple dashes of Valentina hot sauce.
• The acidity of the hot sauce pairs well with the poblanos so feel free to re-garnish once you make your way through the top layer. Other options for acidity: lemon/lime juice or vinegars.
• Store leftovers in an airtight container in the fridge.

SPICY SWEET CORN AND POBLANO SOUP

Steps:

• Preheat oven to 350°F.
• Coat garlic lightly with vegetable oil and wrap in foil. Bake garlic 30 minutes, or until soft.
• In a dry small heavy skillet toast coriander and cumin seeds over moderately high heat, stirring, until fragrant and several shades darker. In an electric coffee/spice grinder grind seeds to powder.
• Chop onions and in a 6-quart heavy kettle cook in 2 tablespoons oil over moderate heat, stirring, until softened. Reserve about one third onions in a small bowl. Wearing rubber gloves, slice jalapeño and chop roasted poblanos (abut 1 cup). Remove kernels from ears of corn (about 2 cups), reserving cobs. To onions in kettle add jalapeño and 1 cup corn kernels and cook over moderate heat, stirring, 2 minutes. Add ground spices, 1/2 cup poblanos, and salt and pepper to taste and cook, stirring, 2 minutes. Cut reserved corn cobs into thirds and add with broth to corn mixture. Simmer soup, uncovered, 30 minutes.
• In a small heavy skillet sauté remaining kernels in remaining teaspoon oil over moderately high heat, stirring, just until tender.
• Discard corn cobs from soup. Squeeze garlic pulp from skins and stir with cream into soup. Pour soup through a sieve into a bowl and in a blender purée solids with just enough liquid to make smooth.
• Tie long coriander sprigs in a bunch with kitchen string. Transfer purée and remaining liquid to kettle with tied coriander and lime juice and cook over moderate heat, stirring occasionally, just until heated through. Chop roasted bell pepper. To soup add bell pepper, remaining poblanos, reserved onions, and sautéed corn and cook over moderate heat, stirring, until heated through. Discard tied coriander.
• Serve soup garnished with coriander.

CORN AND ROASTED POBLANO SOUP

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.

CORN AND ROASTED POBLANO SOUP

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 potatoes, 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, until the potatoes are done. Add jalapeno as needed for heat.