Mexican Corn And Poblano Soup Recipes

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CREAMY CORN AND POBLANO SOUP



Creamy Corn and Poblano Soup image

This is another creamy corn dish that has no cream in it - in fact, it has no dairy at all. I simmer the corn cobs to make the stock. When the corn is sweet, so is the soup, and I love the contrast of the sweet, creamy potage against the spicy roasted peppers.

Provided by Martha Rose Shulman

Categories     soups and stews, appetizer, side dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 8

6 ears of corn (5 cups kernels)
6 cups water
Salt to taste
1 tablespoon extra virgin olive oil
1 medium white onion, chopped
2 garlic cloves, minced
2 poblano chilies
1/4 cup chopped fresh cilantro or 2 tablespoons minced chives (optional)

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.

Nutrition Facts : @context http, Calories 109, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 3 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 956 milligrams, Sugar 4 grams

SPICY POBLANO AND CORN SOUP



Spicy Poblano and Corn Soup image

Enjoy this creamy soup for dinner made with corn, poblano chilies and onion that's ready in 15 minutes - perfect if you love Southwestern cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 7

1 bag (16 oz) frozen baby gold and white corn, thawed
2 cups fat-free (skim) milk
4 poblano chiles (about 1 lb), seeded, chopped
1 cup refrigerated prechopped onion (from 8-oz container)
1 tablespoon water
3/4 teaspoon salt
1/2 cup shredded reduced-fat sharp Cheddar cheese (2 oz)

Steps:

  • In 3-quart saucepan, stir 1 cup of the corn and 1 1/2 cups of the milk. Heat to boiling over medium heat.
  • In medium microwavable bowl, mix chiles, onion and water. Cover; microwave on High 4 minutes.
  • Meanwhile, in blender, place remaining 2 cups corn and 1/2 cup milk. Cover; blend on high speed until smooth. Add pureed mixture to corn mixture in saucepan. Stir in chile mixture and salt. Cook 6 minutes over medium heat, stirring occasionally, until hot.
  • Ladle about 1 1/3 cups soup into each of 4 bowls. Top each serving with 2 tablespoons cheese.

Nutrition Facts : Calories 260, Carbohydrate 44 g, Fiber 5 g, Protein 13 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 630 mg

MEXICAN CHORIZO AND CORN SOUP



Mexican Chorizo and Corn Soup image

This filling soup is fantastic when you need to warm up on a blustery day! If you want a chowder consistency, use a potato masher to break down some of the spuds. -Laura Davis, Chincoteague, Virginia

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 14

3/4 pound bulk fresh chorizo or spicy pork sausage
1 large onion, chopped
1 medium sweet red pepper, chopped
1 poblano pepper, seeded and chopped
3 garlic cloves, minced
1/3 cup all-purpose flour
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
2 cartons (32 ounces each) reduced-sodium chicken broth
1-1/2 pounds potatoes (about 4 medium), peeled and cut into 1/2-inch cubes
3 cups frozen corn (about 16 ounces)
1/2 cup sour cream
Optional: Queso fresco and chopped fresh cilantro

Steps:

  • In a Dutch oven, cook and crumble chorizo over medium heat until cooked through, 4-6 minutes. Using a slotted spoon, remove chorizo to paper towels, reserving 2 tablespoons drippings in pan., In drippings, saute onion and the red and poblano peppers over medium heat until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in flour and seasonings until blended; cook and stir 3 minutes. Gradually stir in broth., Add potatoes and corn; bring to a boil. Reduce heat; simmer, uncovered, until potatoes are tender, 10-15 minutes. Stir in sour cream and chorizo; heat through. If desired, serve with cheese and cilantro.

Nutrition Facts : Calories 269 calories, Fat 13g fat (5g saturated fat), Cholesterol 33mg cholesterol, Sodium 1063mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.

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.

CORN AND ROASTED POBLANO SOUP



Corn and Roasted Poblano Soup image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 12

2 quarts milk
2 tablespoons cumin seeds
2 bay leaves
Sprig of fresh rosemary or 1/2 teaspoon dried
1/4 cup olive oil or 4 tablespoons unsalted butter
2 large onions, diced
2 teaspoons salt
4 to 6 garlic cloves, minced
2 teaspoons ground cumin
8 cups fresh or canned corn kernels
6 poblano chilies, roasted, peeled, seeded and diced (see Note)
1 bunch chives, thinly sliced on the diagonal, for garnish

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.

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

SPICY SWEET CORN AND POBLANO SOUP



Spicy Sweet Corn and Poblano Soup image

Categories     Soup/Stew     Milk/Cream     Blender     Garlic     Onion     Pepper     Bake     Sauté     Corn     Cilantro     Simmer     Gourmet

Yield Makes about 8 cups

Number Of Ingredients 15

3 large garlic cloves, unpeeled
vegetable oil for coating garlic
1/4 teaspoon coriander seeds
1/4 teaspoon cumin seeds
3 medium sweet onions such as Vidalia, Walla Walla, or Maui
2 tablespoons plus 1 teaspoon peanut or vegetable oil
1/2 fresh jalapeño chili
2 fresh poblano chilies,roasted and peeled
3 ears corn
6 cups chicken broth
1 cup heavy cream
12 long fresh coriander sprigs
2 to 3 tablespoons fresh lime juice, or to taste
1 red bell pepper,roasted and peeled
Garnish: 8 short fresh coriander sprigs

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.

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

POBLANO CHILE PEPPER SOUP



Poblano Chile Pepper Soup image

This recipe uses roasted poblano chiles. They are fairly spicy and very flavorful.

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 1h

Yield 5

Number Of Ingredients 7

6 poblano peppers
2 cups chicken broth
salt and pepper to taste
½ teaspoon ground nutmeg
2 cups milk
3 tablespoons margarine
1 tablespoon all-purpose flour

Steps:

  • Preheat oven to broil. Place poblano chile peppers on a cookie sheet and place in oven. Allow skin to blacken and blister, turning the chile peppers until all sides are done. (Note: Do not overcook.) When they are done, place them in a paper bag and seal. In about 15 to 20 minutes, take them out of the bag and peel the skin off each one under running water. Remove the stems and seeds.
  • In a blender, combine the chile peppers, broth, salt and pepper to taste and nutmeg. Blend until smooth. In a small saucepan over medium heat, warm the milk and set aside. In another saucepan over medium heat, melt the butter or margarine, add the flour and stir well. Add the warmed milk and stir until well blended. Add the chile pepper mixture and mix well. Reduce heat to low and simmer for 30 minutes.

Nutrition Facts : Calories 143.1 calories, Carbohydrate 9.3 g, Cholesterol 7.8 mg, Fat 9.2 g, Fiber 2 g, Protein 6.3 g, SaturatedFat 2.6 g, Sodium 427 mg, Sugar 6.1 g

CREAMY POBLANO CHILE SOUP WITH CORN AND MUSHROOMS



Creamy Poblano Chile Soup With Corn and Mushrooms image

Is it possible to have too many Poblano and Corn Soup recipes- not if they taste this good. From Williams Sonoma Mexican.

Provided by cookiedog

Categories     Peppers

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon canola oil or 1 tablespoon safflower oil
1 white onion, coarsely chopped
2 garlic cloves
2 cups fresh corn kernels or 12 ounces frozen corn kernels
3 poblano chiles, roasted, peeled and seeded then coarsely chopped
4 cups chicken stock or 4 cups prepared low-sodium broth
1/2 teaspoon dried oregano (mexican preferrred)
2 tablespoons unsalted butter
1/2 lb chanterelle mushrooms, brushed clean, trimmed, and sliced or 1/2 lb mushroom, such as cremini brushed clean, trimmed, and sliced
sea salt & freshly ground black pepper
1/2 cup crema, thinned with milk
3 ounces muenster cheese or 3 ounces farmer's cheese, cut into 1/4 inch cubes, at room temperature

Steps:

  • In a dutch oven, or other large pot over medium-low heat, heat the oil. Add the onion and saute until golden and soft, about 2 minutes. Add the garlic and cook for 1 minute longer. Raise the heat to medium and add 1 cup of the corn, half of the chiles, and 1 cup of the chicken stock. Bring to a simmer, stir in the oregano, and cook, uncovered, until the corn is tender, 10-15 minutes. Remove from the heat and let cool slightly.
  • Ladle the corn mixture into a blender with 1/2 cup of the remaining chicken stock and process until smooth. Pass the mixture through a medium-mesh sieved back into the pot. Add the remaining stock and bring to a simmer over medium-low heat.
  • While the soup is heating, in a frying pan over medium heat, melt the butter. Add the remaining poblano chiles, the remaining corn, and the mushrooms and stir well. Season to taste with sea salt and pepper and saute until the mushrooms release their liquid and then the liquid evaporates, about 8 minutes (this may take longer if you are using crimini).
  • Add the mushroom mixture and the crema to the soup, stir well cover, and simmer for 10 minutes to blend the flavors. Taste and adjust the seasoning with sea salt and pepper.
  • Ladle the soup into warmed bowls and garnish with the cheese. Serve at once.

Nutrition Facts : Calories 226.9, Fat 13, SaturatedFat 5.9, Cholesterol 28.6, Sodium 328.4, Carbohydrate 19.9, Fiber 2, Sugar 6.3, Protein 9.7

SMOKY POBLANO CORN PUDDING



Smoky Poblano Corn Pudding image

In our family, a warm bowl of corn is always on our Thanksgiving table. My mom dumps a few bags of frozen corn into boiling water while the turkey rests and the potatoes get mashed. She'll then inevitably forget about the now water-logged corn until we are sitting at the table ready to eat. And still a Thanksgiving table without corn is not complete in my mind. This dish transforms frozen corn into a decadent and richly flavored dish with just a bit more work than setting a pot of water to boil.

Provided by Ashley Baron Rodriguez

Categories     Side Dish     Vegetables     Corn     Corn Pudding Recipes

Time 1h35m

Yield 8

Number Of Ingredients 11

4 poblano peppers
1 cup milk
½ cup heavy whipping cream
3 eggs
⅓ cup white sugar
¼ cup all-purpose flour
¼ cup butter, melted and cooled
1 ½ teaspoons kosher salt
1 (16 ounce) package frozen corn
1 cup shredded sharp Cheddar cheese
1 tablespoon chopped fresh chives, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Place poblano peppers on a baking sheet.
  • Roast peppers in the preheated oven until slumped and charred, about 30 minutes. Remove the stems, seeds, and the charred skin and roughly chop peppers.
  • Lower oven temperature to 350 degrees F (175 degrees C) and butter a 1 1/2-quart baking dish.
  • Whisk milk, cream, eggs, sugar, flour, butter, and salt together in a bowl; stir in corn, Cheddar cheese, and roasted peppers. Pour corn mixture into the prepared dish.
  • Bake in the oven until slightly puffed, golden around the edges, and set, 45 minutes to 1 hour. Garnish corn pudding with chopped chives.

Nutrition Facts : Calories 295.5 calories, Carbohydrate 27.3 g, Cholesterol 115.8 mg, Fat 17.4 g, Fiber 2.9 g, Protein 10.7 g, SaturatedFat 10.1 g, Sodium 556.8 mg, Sugar 12.7 g

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From thenovicechefblog.com


CORN AND ROASTED POBLANO SOUP RECIPE - FOOD NEWS
Creamy Corn and Poblano Soup Recipe. 1 day agoThis hearty and filling Black Bean Soup whips together in a single pot and is full of aromatic flavor! Naturally vegetarian, this delicious dinner is simple, warm, and comforting, perfect for cooler weather, or when just need a feel-good meal. Topped with a creamy Mexican street corn mixture, this soup is sure to become a …
From foodnewsnews.com


EASY POBLANO CORN CHOWDER - A RED SPATULA
2019-09-27 Cut it from the cob and saute with the other ingredients below. Next, you’ll heat the olive oil in a large, heavy-bottom pan over medium heat. Begin sauteing the onions and corn until they are starting to soften. This usually takes about 7-10 minutes.
From aredspatula.com


CORN & ROASTED POBLANO SOUP - EPICUREAN-GLOBAL-EXCHANGE
2021-03-02 Kosher salt and freshly ground black pepper. Reserve 2 tablespoons corn and 2 tablespoons roasted chiles, for garnish. • Combine the milk, cumin seeds, bay leaf and rosemary in a medium saucepan. Place over low heat and bring to a simmer. Remove from heat and let rest for 20 minutes to infuse flavors.
From epicureanglobalexchange.com


WHITE CORN AND ROASTED POBLANO SOUP - EPICUREAN EXCHANGE
2018-08-22 Reserve 2 tablespoons corn and 2 tablespoons roasted chiles, for garnish. • Combine the milk, cumin seeds, bay leaf and rosemary in a medium saucepan. Place over low heat and bring to a simmer. Remove from heat and let rest for 20 minutes to infuse flavors. • Heat butter in another medium saucepan over medium heat.
From epicureanexchange.com


MEXICAN POBLANO SOUP RECIPES : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


CREAMY ROASTED POBLANO CORN SOUP - LIVELY TABLE
2019-06-27 Peel the skin off the cooled peppers by gently rubbing it off. Remove and discard the seeds and stem. Dice the peppers and set aside. Heat the oil in a large pot and add the onion and garlic. Cook until softened and fragrant, then add the corn, poblanos, spices and broth. Simmer for 20-30 minutes.
From livelytable.com


CHILE POBLANO AND CREAMY CORN SOUP | CACIQUE® INC.
2015-10-19 6 roasted chile poblanos, peeled, seeded and deveined; 2 cups of evaporated milk; 1/2 cup of Cacique ® Crema Mexicana; 4 cups of water; 2 chicken bouillon cubes; 2 cups of cooked sweet corn
From caciquefoods.com


CREAMY POBLANO SOUP - PATI JINICH
2012-05-01 Add the poblano chiles, stir and let them cook along with the onion for 3 to 4 minutes. Make some room in the middle of the pot; add the corn and sprinkle the salt and pepper. Let everything cook, stirring occasionally, for another 3 to 4 minutes. Pour in the chicken broth.
From patijinich.com


POBLANO CORN SOUP (VEGAN) | MEXICAN PLEASE
2021-12-03 1 teaspoon salt. freshly cracked black pepper. Bring this up to a simmer and let it cook until the potatoes are softened — that was about 10 minutes for this batch. Add the mixture to a blender and give it a good whirl. Be sure to use caution when blending hot liquids. Return the soup to the pan and add the corn.
From mexicanplease.com


CORN WITH PEPPERS - THERESCIPES.INFO
Easy Jiffy Corn Casserole | Perfect side dish - Mom's Dinner trend momsdinner.net. Preheat the oven to 350 degrees. In a saute pan, over medium heat, melt the butter and saute the chopped onions and green peppers with the salt for about 5 minutes, until softened. Meanwhile, mix all the remaining ingredients in a large mixing bowl.
From therecipes.info


CREAMY POBLANO CHILE SOUP WITH CORN AND MUSHROOMS
Ladle the corn mixture into a blender with 1/2 cup (4 fl. oz./125 ml) of the stock and process until smooth. Pass the mixture through a medium-mesh sieve back into the pot. Add the remaining 2 1/2 cups (20 fl. oz./625 ml) stock and bring to a simmer over medium-low heat. While the soup is heating, in a fry pan over medium heat, melt the butter.
From williams-sonoma.com


ISABEL EATS
Discard the bay leaves, then carefully scoop out 4 cups of chowder from the pot and transfer to a blender. Cover and pulse a few times until mostly smooth. Pour the blended chowder back into the pot and stir in the corn and chopped poblanos to the pot. Bring to a simmer. Add heavy cream and shredded cheese.
From isabeleats.com


CREAMY POBLANO SOUP - PATI JINICH
To Prepare. Place a large soup pot over medium heat; add oil and butter. Once the butter melts and begins to sizzle, add the onion and cook, stirring occasionally, until the onion has completely softened, and the edges have begun to brown, about 10 to 12 minutes. Add the poblano chiles, stir and let them cook for 3 to 4 minutes.
From patijinich.com


ROASTED POBLANO AND CORN SOUP - TOWN & COUNTRY MARKETS
Add pepper puree, broth, milk and cream cheese. Cook over medium-low, stirring occasionally, until cream cheese is melted. STEP 4. Add the corn and salsa, cook for about 10 minutes to heat through. STEP 5. Add lime juice, cayenne or chipotle powder (if using) and adjust seasoning with salt and pepper as needed.
From townandcountrymarkets.com


21 MEXICAN CORN AND POBLANO SOUP IDEAS | POBLANO SOUP, FOOD, …
Nov 10, 2020 - Explore saltandserenity .'s board "Mexican corn and poblano soup" on Pinterest. See more ideas about poblano soup, food, recipes.
From pinterest.ca


CREAM OF POBLANO AND CORN SOUP - NIBBLES AND FEASTS
2018-03-08 Instructions. Roast poblano peppers over an open flame. Carefully turning with tongs until their skin is completely charred. Place in a plastic bag, seal and steam for 10 minutes. Remove poblano peppers from bag and peel charred skin with fingers or by rubbing with a paper towel. Remove tops, veins and seeds.
From nibblesandfeasts.com


ROASTED POBLANO PEPPER AND CORN SOUP | BREAD N SOUP
2021-09-03 Bring to a simmer and cook for about 15 – 20 minutes (do not boil). Remove from the heat and leave to cool for a few minutes. Put half the soup into a blender and blend until smooth and add it back to the pan. Check seasoning. Serve in deep bowls and top with a dollop of sour cream, crispy tortilla strips and cilantro.
From breadnsoup.com


ROASTED POBLANO RECIPE - THERESCIPES.INFO
Roasted Poblano Soup - Chili Pepper Madness top www.chilipeppermadness.com. While the poblanos are roasting, heat a large pot to medium heat and add the olive oil.Add the onion, carrot and celery and cook them down about 5 minutes to soften. Add the chopped roasted poblano peppers, garlic, spinach, Cajun seasonings and salt and pepper. Cook another minute, stirring.
From therecipes.info


CORN-POBLANO SOUP WITH SALSA VERDE RECIPE | MYRECIPES
Place chiles in a zip-top plastic bag; seal. Let stand 15 minutes. Peel chiles; cut in half lengthwise, discarding the seeds and membranes. Cut into 1/2-inch pieces; set aside. Step 3. Heat 1 teaspoon butter in a small skillet over medium heat. Add onion and garlic; sauté 5 minutes. Remove from heat. Step 4.
From myrecipes.com


CORN SOUP WITH ROASTED POBLANO CHILES - BIGOVEN.COM
Cooks Note: "Theres an incredible smoky taste in this soup from the roasted poblano chiles. It comes from Alice Waters "Chez Panisse Menu Cookbook" (Random House: 1982), and it was one of the favorites with the tasters in The Times Test Kitchen". From article "Corn, The American Grain," Los Angeles Times, Food Section, July 1, 1993. Formatted to MasterCook by TSL on …
From bigoven.com


ROASTED POBLANO AND CREAMY CORN SOUP - DINNER TONIGHT
2020-12-03 Instructions. Preheat oven to 425 degrees F. Rinse and pat dry poblano peppers and place on a baking sheet. Turning occasionally, roast in oven for 20-25 minutes until all sides are charred and blistered. Remove peppers from oven and place inside a sealed plastic bag to sweat for 10-15 minutes.
From dinnertonight.tamu.edu


MEXICAN CORN-AND-POBLANO SOUP | MEXICAN SOUP RECIPES, POBLANO …
Dec 28, 2013 - Mildly spiced, this make-ahead Mexican soup of corn and poblano chiles is quite filling with its porridge consistency. Dec 28, 2013 - Mildly spiced, this make-ahead Mexican soup of corn and poblano chiles is quite filling with its porridge consistency. Pinterest. Today . Explore. When autocomplete results are available use up and down arrows to review and enter to …
From pinterest.ca


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