Corn and Poblano Soup
A perfectly balanced corn and poblano soup adapted from Diana Kennedy's The Essential Cuisines of Mexico.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 3 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 poblano peppers
- 3 plum tomatoes
- 1/4 onion
- 4 cups corn kernels
- 3 cups milk
- 3 Tablespoons butter
- 1/2 teaspoon salt
- freshly ground pepper
- Crema ((or heavy cream, or sour cream))
- lime juice
- finely diced cilantro stems
Instructions
- 1
Rinse the poblanos and tomatoes. Roast them at 400F for 30 minutes or so. I usually flip the poblanos after 15 minutes.
- 2
Once the poblanos have cooled, pull off as much of the transparent skin as you can.
- 3
De-stem and de-seed the poblanos, chopping them into bite-sized pieces.
- 4
Saute the chopped poblanos in 3 Tablespoons of butter over medium heat for a couple minutes.
- 5
Meanwhile, add the 3 tomatoes and 1/4 onion to a blender and combine well.
- 6
Add the tomato-onion mixture to the poblanos and let this reduce down for a few minutes.
- 7
Add 3 cups of corn kernels and 3 cups of milk to a blender and combine well.
- 8
Run the corn mixture through a sieve and discard the leftover pulp
- 9
Slowly add the strained corn sauce to the poblano mixture, stirring continuously
- 10
Add the remaining cup of whole corn kernels along with 1/2 teaspoon of salt and freshly ground pepper.
- 11
Let simmer on low heat for 10-15 minutes but do not bring to a full boil
- 12
Salt to taste and serve immediately
- 13
Garnish with your choice of Crema (or heavy cream, or sour cream), lime juice, freshly ground pepper, and finely diced cilantro stems.