Corn And Roasted Poblano Soup Recipes

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ROASTED POBLANO AND CORN SOUP



Roasted Poblano and Corn Soup image

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!

Provided by Galley Wench

Categories     Mexican

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 17

6 -7 large poblano chiles, roasted
4 cups whole milk
4 cups vegetable broth
2 tablespoons cumin seeds
1 -2 chipotle chile, seeded and diced (in adobo sauce)
1 teaspoon adobo sauce (from chipotle chiles)
2 bay leaves
1 large fresh rosemary sprigs 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
1/4 cup cilantro (optional) or 6 green onions, chopped (optional)

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.

Nutrition Facts : Calories 486.3, Fat 24.7, SaturatedFat 11.1, Cholesterol 53.6, Sodium 866, Carbohydrate 61.5, Fiber 6.7, Sugar 22.1, Protein 14.6

MEXICAN CORN-AND-POBLANO SOUP



Mexican Corn-and-Poblano Soup image

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 30m

Number Of Ingredients 8

3 scallions
1 large white onion, quartered lengthwise, root end kept intact
2 large fresh poblano chiles (8 ounces)
1 1/2 pounds frozen corn kernels, thawed and drained (about 3 1/3 cups), divided
1 tablespoon coarse salt
4 cups plus 3 tablespoons water, divided
2 tablespoons fine cornmeal or masa harina
Queso fresco cheese, crumbled, for sprinkling

Steps:

  • Cut dark-green tops off scallions, and finely chop. Preheat a large cast-iron skillet over medium-high heat. Place scallions, onion, and chiles in skillet, and cook, undisturbed, until charred on bottom, about 5 minutes. Turn vegetables with tongs, and cook, undisturbed, until charred on other side, about 5 minutes. (Vegetables can also be broiled on a baking sheet.)
  • Transfer scallions to a blender. Continue turning and charring chiles and onion until charred on all sides, 5 to 10 minutes more. Remove skillet from heat. Transfer onion to blender.
  • Transfer chiles to a bowl, cover immediately with plastic wrap, and let steam 15 minutes. Peel and discard charred skin from chiles, and remove stems and seeds. Halve chiles lengthwise, and slice crosswise into 1/4-inch-thick strips.
  • Add 2 1/2 cups corn, the salt, and 2 cups water to blender. Puree until smooth, about 1 minute. Transfer puree to skillet. Stir in remaining corn and 2 cups water. Bring to a boil over high heat, reduce heat, and simmer, stirring occasionally, until thickened slightly, about 8 minutes.
  • Whisk together cornmeal and remaining 3 tablespoons water. Stir into soup along with chiles, and simmer until it has the consistency of porridge, about 2 minutes.
  • Divide soup among 6 bowls; garnish with chopped scallion greens, and sprinkle with cheese. Soup can be refrigerated 2 days; let cool completely before refrigerating. Gently reheat in a covered pot over medium heat, stirring occasionally.

ROASTED CORN & POBLANO SOUP



Roasted Corn & Poblano Soup image

Take your soup game to the next level when you make our Roasted Corn & Poblano Soup. With red potatoes, poblano chile strips and corn fresh off the cob, this easy Roasted Corn & Poblano Soup will warm you up on even the coldest of winter days!

Provided by My Food and Family

Categories     Home

Time 50m

Yield 8 servings, 1 cup each

Number Of Ingredients 9

4 large ears corn on the cob, divided
1/4 cup KRAFT Zesty Italian Dressing
1 small onion, chopped
2 cloves garlic, minced
1-1/2 qt. (6 cups) water
3/4 lb. red potatoes (about 2), peeled, cut into 1/4-inch cubes
2 cubes chicken bouillon
1 large poblano chile, roasted, peeled, seeded and cut into thin strips
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

Steps:

  • Cut corn from 3 of the cobs. Heat dressing in large saucepan. Add onions and garlic, cook and stir 5 min. Add water, potatoes, bouillon and corn kernels; stir. Bring to boil; cover. Simmer on medium-low heat 15 min. or until potatoes are tender, stirring occasionally.
  • Meanwhile, cook remaining ear of corn directly over gas flame 8 to 10 min. or until tender, turning constantly. Cut corn from cob; set aside.
  • Blend potato mixture, in batches, in blender until smooth; strain into bowl. Discard drained solids. Stir peppers and reserved corn into strained soup; ladle into soup bowls. Top with sour cream and reserved roasted corn.

Nutrition Facts : Calories 150, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g

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