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Charred Corn And Poblano Soup | Mexican Comfort Food Delight

Soup lovers, this wholesome recipe invites a Mexican flavor explosion in your kitchen, featuring roasted poblano peppers as its star. The essential step of broiling intensifies their sweetness and imparts a smoky depth, forging a comforting soup with a smoldering edge. Embrace the process—as charring is not merely preparation but the key to unlocking profound taste nuances that ensure each spoonful is a mini fiesta.
Delicious_Charred_Corn_And_Poblano_Soup

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.

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!  But First, lets talk about the star of this recipe, Roasted Poblanos!

 

Why You Should Roast your Poblano Peppers

Roasting poblanos is a culinary technique that elevates this soup from good to exceptional. When you place the peppers under the broiler, something wonderful begins to happen. The high heat causes the skin to blister, creating blackened spots that are not just visual markers but also flavor enhancers.

This charring process unlocks a deeper, more complex taste profile in the poblanos. The heat breaks down the peppers’ natural sugars, intensifying their sweetness and bringing out a subtle smokiness that’s integral to this dish. It’s a transformation that raw or simply sautéed peppers can’t achieve.

Once they’ve achieved that perfect char, let them cool. Peeling the peppers post-roasting is more than just a preparatory step; it’s removing the overly bitter outer layer, leaving behind the tender, flavor-packed flesh. This skin, once removed, reveals the heart of the pepper’s rich, smoky flavor, which becomes the backbone of our soup’s deep and enticing taste.

And remember, a bit of leftover skin is perfectly fine. It adds a rustic touch and hints of charred flavor, further enhancing the soup’s character. By giving the poblanos this special treatment, we lay a foundation of rich, smoky, and complex flavors essential for our soup. This step isn’t just about preparation; it’s about unlocking a world of flavor that makes this soup truly stand out. 🌶️🔥🍲

 

Delicious_Charred_Corn_And_Poblano_Soup

Charred Corn and Poblano Soup

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients
  

  • 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)

Instructions
 

Char the Corn and Poblano Peppers:

  • o 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.
  • o 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.
  • o Cut the corn kernels off the cobs and set aside.

Prepare the Poblanos:

  • o Peel the skins off the poblanos, then remove the stems and seeds. Chop the peppers into small pieces.

Sauté the Vegetables:

  • o 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.
  • o Add the minced garlic and cook for another minute.

Combine and Simmer:

  • o 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.
  • o 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:

  • o Add in the heavy cream during the last 5 minutes of cooking.
  • o Add the lime juice and season with salt and black pepper to taste.

Serve:

  • o 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.

Notes

  • Charred Flavor: For a deeper charred flavor, you can also roast the corn and poblano peppers in the oven. Broil them until they get a nice charred exterior.
  • Consistency: Adjust the consistency of the soup to your liking. If it's too thick, add a bit more broth; if too thin, let it simmer for a few minutes longer.
  • Spice Level: For a spicier soup, you can include a diced jalapeño or serrano.
  • Herbs and Spices: Feel free to experiment with other herbs and spices. A touch of coriander or a sprinkle of fresh oregano can add a new dimension to the soup.
  • Storage: This soup stores well in the refrigerator for up to 3 days and can be frozen for longer storage. It's a great make-ahead dish for your cooking classes!
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Charred Corn And Poblano Soup | Mexican Comfort Food Delight

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