Sunday, September 5, 2010

White Corn Soup with Poblano Cream

Sunday Soup

So simple, but absolutely divine! Although summer is winding down, we are still getting corn from our local farmer's stands. We just love fresh corn. It's not summer without it! I picked up a huge bag of corn the other day at a farmer's stand and couldn't wait to try this soup. If you like corn on the cob, you will love this. It's topped with some spicy poblano cream for some depth of flavor and a little kick, as well as a little cilantro to give your taste buds a whirl! Wow, I couldn't get enough of it. You can eat this soup hot, warm or cold.

1 Poblano Pepper
4 cups chicken broth
3 Tbsp heavy cream
1 Tbsp butter
1 Tbsp oil
1 small onion, chopped
6 cups fresh white corn kernels (from about 10 ears, reserve 2 or 3 cobs)
1 teaspoon sugar
Salt and Black Pepper
Cilantro Leaves, for serving

Heat broiler. On a broiler proof baking sheet, broil the pepper, turning occasionally, until charred, 8 to 12 minutes. Wrap in a paper towel or place in a paper bag with top closed. Allow to cool for 10 minutes. Use a paper towel to remove the skin. Remove the seeds. (You may want to use gloves here. I didn't and my hands were burning for several hours.)

In a blender, puree the pepper with 2 tablespoons of the chicken broth and heavy cream; transfer to a bowl.

Meanwhile, melt the butter in a extra large sauce pan or soup pot over medium-low heat. Add the onion and cook until tender 8 to 10 minutes. Stir occasionally and do not allow the onion to brown.

Add the corn and 2 or 3 of the cobs snapped in half, the rest of the broth, sugar, 3/4 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Reduce heat and simmer until the corn is tender, 10 to 15 minutes.

Remove and discard the cobs. Use a handheld immersion blender puree about 2/3 of the soup leaving some of the corn for texture, if desired. Alternately, puree the soup in batches in a blender.

Serve the soup hot, lukewarm or cold with a dollop/drizzle of the poblano cream and cilantro leaves.

SOURCE:Cinnamon Spice & Everything Nice


  1. This is great, My hubby and daughter would love this

  2. how would this be without the cream? it sounds amazing, just not sure if i am willing to bring heavy cream in the house? anything i could sub for the heavy cream.

  3. T-If you wanted to make a roux with chicken/veggie stock, you could make it that way. Look under my Beef label at the sliced steak with poblano gravy to see how to do that.

    If you don't do butter (not sure about your little one) you could just puree the poblanos (after they've been charred and skins removed) and thin it out with some stock.

    The soup is great on it's own. It's got a real clean, fresh corn taste. If you just added the cilantro it would still be wonderful. The poblano just kicks it up another notch.

  4. thanks Michele, you're awesome. I'm going to stay away from making a roux after this weekends gumbo roux fail. i like the idea of thinning it with stock, i'll plan on doing that. we've got some great butter subs so we're ok there. this looks so delicious, and the whole family loves corn, don't think I'll go wrong with this one this weekend!


Related Posts Plugin for WordPress, Blogger...