Mexican Poblano Pepper And Corn Soup
Created by dienia b on September 8, 2024
- Servings: 6
- Prep Time: 60m
- Cook Time: 60m
- Recipe #43608
Ingredients
- 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
How to Make
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Step 1: Rinse the poblanos, red bell pepper and tomatoes.
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Step 2: Oil them.
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Step 3: Roast them at 400 degrees F for 30 minutes or so. Flip the poblanos after 15 minutes.
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Step 4: Once the poblanos have cooled, pull off as much of the transparent skin as you can.
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Step 5: De-stem and de-seed the poblanos, chopping them into bite-sized pieces.
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Step 6: Mince the red bell pepper.
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Step 7: Saute the chopped poblanos in 3 tablespoons of butter over medium heat for a couple minutes.
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Step 8: Meanwhile, add the 3 tomatoes, chicken broth and onion to a blender and combine well.
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Step 9: Add the tomato-onion mixture to the poblanos and let this reduce down for a few minutes.
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Step 10: Slowly add creamed corn to the poblano mixture, stirring continuously
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Step 11: Add the cup of whole corn kernels, seasoning to taste.
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Step 12: Simmer 20 minutes.
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Step 13: Add milk and simmer 20 minutes more.
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Step 14: Season to taste
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Step 15: Add lime juice.
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Step 16: Bowl up when thickened. Top with Mexican crema and cilantro.
Nutritional Facts
- 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