Spicy Sweet Corn & Poblano Soup
Add Your Own Photo to this RecipeServings
Prep Time
Cook Time
Ready In
Recipe: #36394
January 31, 2021
Categories: Soups/Stews, Vegetables, Corn, Mexican, North American, Oven Bake, Stove Top, Gluten-Free, No Eggs, Hot Peppers, Spicy, All Occasions more
"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."
Ingredients
Nutritional
- 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 1
Preheat oven to 350F.
Step 2
Coat garlic lightly with vegetable oil and wrap in foil. Bake garlic 30 minutes, or until soft.
Step 3
In a dry small heavy skillet toast coriander and cumin seeds over moderately high heat, stirring, until fragrant and several shades darker.
Step 4
In an electric coffee/spice grinder grind seeds to powder.
Step 5
Chop onions and in a 6-quart heavy kettle cook in 2 tablespoons oil over moderate heat, stirring, until softened.
Step 6
Reserve about one third onions in a small bowl.
Step 7
Wearing rubber gloves, slice jalapeño and chop roasted poblanos (abut 1 cup).
Step 8
Remove kernels from ears of corn (about 2 cups), reserving cobs.
Step 9
To onions in kettle add jalapeño and 1 cup corn kernels and cook over moderate heat, stirring, 2 minutes.
Step 10
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.
Step 11
Simmer soup, uncovered, 30 minutes.
Step 12
In a small heavy skillet sauté remaining kernels in remaining teaspoon oil over moderately high heat, stirring, just until tender.
Step 13
Discard corn cobs from soup.
Step 14
Squeeze garlic pulp from skins and stir with cream into soup.
Step 15
Pour soup through a sieve into a bowl and in a blender purée solids with just enough liquid to make smooth.
Step 16
Tie long coriander sprigs in a bunch with kitchen string.
Step 17
Transfer purée and remaining liquid to kettle with tied coriander and lime juice and cook over moderate heat, stirring occasionally, just until heated through.
Step 18
Chop roasted bell pepper.
Step 19
To soup add bell pepper, remaining poblanos, reserved onions, and sautéed corn and cook over moderate heat, stirring, until heated through.
Step 20
Discard tied coriander.
Step 21
Serve soup garnished with coriander.
Tips & Variations
No special items needed.
Related
Recipe Stories / Blog
Chicken Parmesan Bundles - With Spinach and Cream Cheese Filling
I am on a roll. And when I am on a role, I go all out. What, you ask? Pasta....
