Mexican Poblano Pepper And Corn Soup
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Original is 6 servings
Ingredients
- Roast
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- Veggies
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- Topping
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Nutritional
- Serving Size: 1 (482.3 g)
- Calories 308.4
- Total Fat - 16.5 g
- Saturated Fat - 8.4 g
- Cholesterol - 39.1 mg
- Sodium - 1123.9 mg
- Total Carbohydrate - 34.4 g
- Dietary Fiber - 5.1 g
- Sugars - 11.2 g
- Protein - 10.8 g
- Calcium - 219 mg
- Iron - 1.5 mg
- Vitamin C - 105.7 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Rinse the poblanos, red bell pepper and tomatoes.
Step 2
Oil them.
Step 3
Roast them at 400 degrees F for 30 minutes or so. Flip the poblanos after 15 minutes.
Step 4
Once the poblanos have cooled, pull off as much of the transparent skin as you can.
Step 5
De-stem and de-seed the poblanos, chopping them into bite-sized pieces.
Step 6
Mince the red bell pepper.
Step 7
Saute the chopped poblanos in 3 tablespoons of butter over medium heat for a couple minutes.
Step 8
Meanwhile, add the 3 tomatoes, chicken broth and onion to a blender and combine well.
Step 9
Add the tomato-onion mixture to the poblanos and let this reduce down for a few minutes.
Step 10
Slowly add creamed corn to the poblano mixture, stirring continuously
Step 11
Add the cup of whole corn kernels, seasoning to taste.
Step 12
Simmer 20 minutes.
Step 13
Add milk and simmer 20 minutes more.
Step 14
Season to taste
Step 15
Add lime juice.
Step 16
Bowl up when thickened. Top with Mexican crema and cilantro.
Tips
No special items needed.
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