Roasted Poblano and Corn Soup
Serves 4
32 mins prep
12 mins cook
44 mins total
Roasted Poblano and Corn Soup is comfort food for the Mexican soul. Creamy and light. It’s the perfect dish to warm you up on cold nights.
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Roast chiles poblanos, peel, stem removed, and de-vein.
Rough chop and set aside.
In a large stockpot, add butter and saute the onions until translucent. 1-2 minutes.
In a blender, add roasted chiles, evaporated milk, garlic, and onion.
Blend until smooth.
Add the poblano mixture and chicken broth to the stockpot.
Cover and reduce heat to low.
Let simmer for 5 minutes.
Add the corn and cook for another 5 minutes.
Add the crema mexicana (or half and half, if using).
Stir to combine.
Heat for 1-2 minutes.
Serve and enjoy!