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Mexican Poblano Pepper And Corn Soup

Here's how you make Mexican Poblano Pepper And Corn Soup
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  • Servings: 6
  • Prep: 60m
  • Cook: 60m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • Roast
  • 1 tablespoon oil
  • 3 poblano peppers
  • 3 plum tomatoes
  • 1/4 cup red bell pepper
  • Veggies
  • 1/4 cup onion, minced
  • 2 cups frozen corn kernels
  • 15 ounces creamed corn (1 can)
  • 2 cups milk
  • 3 cups chicken broth
  • 3 tablespoons butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon freshly ground pepper
  • Topping
  • 3 ounces Mexican crema
  • 1 tablespoon lime juice
  • 1 tablespoon fresh cilantro, minced
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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