Spicy Sweet Corn & Poblano Soup
January 31, 2021
"This wonderful soup makes about 8 cups which is enough for 8 first-course servings or 4 entree servings. There are a lot of steps to this recipe but roasting the garlic and roasting the peppers can be done ahead of time. Then it comes together rather quickly. Times do not include roasting the peppers."
- Serving Size: 1 (1051.2 g)
- Calories 1520.5
- Total Fat - 27.5 g
- Saturated Fat - 9.1 g
- Cholesterol - 41.1 mg
- Sodium - 1447.9 mg
- Total Carbohydrate - 298.4 g
- Dietary Fiber - 44.9 g
- Sugars - 11.4 g
- Protein - 32 g
- Calcium - 138.6 mg
- Iron - 5.7 mg
- Vitamin C - 166.2 mg
- Thiamin - 1 mg
Step by Step Method
Preheat oven to 350F.
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.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting garlic, choose large cloves for the best flavor.
- When selecting corn, choose ears with full kernels for the best texture and flavor.
- Instead of jalapeno pepper, use a milder pepper such as a banana pepper. This substitution will reduce the spiciness of the soup, making it more accessible to those who are not used to spicy food.
- Instead of chicken broth, use vegetable broth. This substitution will make the soup vegetarian-friendly, allowing for a wider range of diners to enjoy the dish.
Cilantro Lime Soup Replace the coriander sprigs with 1/2 cup of fresh cilantro and 2 tablespoons of lime juice. Omit the red bell pepper and instead garnish with a sprinkle of cilantro and a squeeze of lime juice.
Grilled Cheese Sandwiches: Grilled cheese sandwiches are a great accompaniment to this Spicy Sweet Corn & Poblano Soup. The creamy, cheesy sandwiches provide a delicious contrast to the spicy soup. The toasty, buttery sandwiches are a comforting and delicious side dish that will make your meal complete.
Garlic Bread: Garlic bread is a perfect side dish to pair with this Spicy Sweet Corn & Poblano Soup. The buttery, garlicky slices of bread are a delicious contrast to the spicy soup, and the crunchy texture adds a great contrast. The garlic bread is a comforting and delicious side dish that will make your meal complete.
Q: How long does it take to make this soup?
A: The soup takes about 1 hour and 30 minutes to make, not including the time it takes to roast the peppers and garlic.
Q: Is this soup suitable for vegetarians?
A: Yes, this soup is suitable for vegetarians since it does not contain any meat or animal products.
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Fun Fact 1: Poblano peppers are native to Mexico and have been used in Mexican cuisine for centuries. The Aztecs even used them to make a spicy sauce called “mole”.
Fun Fact 2: This recipe is inspired by the Mexican dish “Chiles en Nogada”, which is a traditional dish served during Mexican Independence Day celebrations. It consists of a roasted poblano pepper stuffed with a mixture of ground beef, spices, and fruits and topped with a creamy walnut sauce.