Hey there, soup enthusiasts! Tell me, have you ever yearned for a dish that’s like getting a warm hug from the inside out, bursting with rich flavors that take your senses on a whirlwind trip to a lively Mexican marketplace? Oh, I totally get it.
There’s nothing quite like being curled up with a bowl of something steamy and aromatic—spoon poised and ready for adventure.
Well, my culinary quests have led to some epic kitchen adventures (unsurprisingly involving generous taste tests—I mean, quality control is key!), resulting in an absolute treasure of a recipe.
Whether you’re venturing into new kitchen territories or simply seeking some savory inspiration to break the routine, this recipe promises comfort food status on speed dial.
So if you’re eager for your taste buds to embark on their next fiesta-inducing escapade—you’ve got it! Apron up and let’s dive into this soupy creation together!
Charred Corn and Poblano Soup
4
servings30
minutes30
minutesIngredients
4 ears of fresh corn, husks removed
2 poblano peppers
1 tablespoon olive oil
1 large onion, diced
1 medium potato, diced
4 cloves garlic, minced
4 cups vegetable or chicken broth
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
½ teaspoon chili powder
½ teaspoon onion & garlic powder
Salt and black pepper to taste
½ cup chopped bacon
1 cup heavy cream
Juice of 1 lime
1 avocado, diced
Fresh cilantro, for garnish
Sour cream or Mexican crema, for serving (optional)
Tortilla strips or crumbled tortilla chips, for serving (optional)
Directions
- Char the Corn and Poblano Peppers:
- Over a gas stove or a grill, char the corn and poblano peppers. Turn them occasionally until they are evenly blackened and blistered on all sides.
- Place the charred poblanos in a bowl and cover with plastic wrap for about 10 minutes. This helps to steam them, making the skin easier to peel off.
- Cut the corn kernels off the cobs and set aside.
- Prepare the Poblanos:
- Peel the skins off the poblanos, then remove the stems and seeds. Chop the peppers into small pieces.
- Sauté the Vegetables:
- In a large pot, heat the olive oil over medium-high heat. Add the diced onion and bacon. Sauté until the bacon and onion are golden, about 5-7 minutes.
- Add the minced garlic and cook for another minute.
- Combine and Simmer:
- To the pot, add the charred corn kernels, chopped poblano peppers, potato, some salt and pepper, cumin, chili powder, onion and garlic powder, and smoked paprika. Stir well to combine.
- Pour in the broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld together.
- Finish the Soup:
- Add in the heavy cream during the last 5 minutes of cooking.
- Add the lime juice and season with salt and black pepper to taste.
- Serve:
- Ladle the soup into bowls and garnish with diced avocado, fresh cilantro, and a dollop of sour cream or Mexican crema if desired. For an extra crunch, add tortilla strips or crumbled tortilla chips on top.
