Creamy Sweet Corn and Roasted Poblano Soup is full of flavor and perfect for using up fresh corn and poblano peppers. This flavorful soup is easy to make and is perfect for an easy dinner.
Creamy Sweet Corn and Roasted Poblano Soup
Spring is here and my allergies are killing me. I have a big red nose and tissues coming out of all my pockets. My drug of choice when all of this is going on is Sudafed…but that is a big no-no when pregnant. Every time I sneeze, which is like 32865923 times a day, I shake my fists at the babies happily dancing around in my stomach. Thank god they aren’t big enough to kick back yet.
I Love Using Fresh Sweet Corn For This Soup
However, I love that the produce section at the grocery store is filling up with all my favorites! The Florida strawberries that I have been gorging on are starting to slow down (they are at their peak in February), but thankfully next up is Sunshine Sweet Corn. It makes me so happy to be able to find local fresh produce in my grocery stores (and road side vegetable stands that Florida is so famous for).
In Florida, we are so lucky to get such amazing fresh corn for quite a while in the Summer months. I obviously have a lot of love in my heart for corn…just to name a few prime examples: Sweet Corn Risotto, Green Chicken Chili Tamales and Corn & Chicken Soup!
This Creamy Corn And Poblano Soup Is One Of My Favorite Soup Recipes
This recipe I’m sharing today is officially one of my top 3 soups. I made it last year too, but sadly gobbled it all up before I got a photo of it! It’s the perfect way to highlight some of the fresh flavors from this time of year. It has everything from roasted poblanos, which just add flavor – no spicy heat, to potatoes for added heartiness. Plus, every bite is filled with a burst of sweet fresh corn!
- 4 poblano peppers, seeded and sliced in half
- 2 tablespoons butter
- 1 tablespoons all purpose flour
- 2 leeks,cleaned and dark green sections removed, then finely sliced
- 2 large cloves garlic, minced
- 4 cups fresh corn kernels
- 1 large russet potato, peeled and diced
- 2 cups chicken stock
- 2 cups milk
- 1 cup half & half
- 1/2 cup sour cream
- 1 teaspoon salt
- freshly ground black pepper, to taste
- cilantro, for garnish
Turn oven on to Broil. Place peppers on a baking sheet. Allow to roast for 20 minutes, turning half way through broiling, until peppers are soft & the skin is blistered and dark.
Remove from oven and place in a plastic bag for 8-10 minutes to cool. Remove from bag and you should be able peel the skins off easily. Dice the peppers and set aside until ready to use.
In a large heavy bottomed pot over medium-high heat, melt butter. Add flour and cook for 1 minute, stirring constantly. Add leeks and garlic, cooking for 2 minutes.
Add the already cooked poblano peppers, corn, potato, chicken stock, milk and half & half. Bring to a boil, then lower heat to medium-low and simmer for about 30 minutes, uncovered, until potatoes are cooked through.
Remove from heat and stir in sour cream, salt and pepper. Taste soup and adjust additional seasonings as needed to fit your tastes. Garnish soup with cilantro and serve immediately!
Serving Size:1 helping
Amount Per Serving: Calories: 352Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 45mgSodium: 580mgCarbohydrates: 45gFiber: 4gSugar: 10gProtein: 12g
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