Yield: 6 servings
Creamy Poblano Corn Soup
This thick and creamy poblano corn soup is loaded with Tex-Mex ingredients like poblanos, corn, garlic, and sour cream. You'll love it!
Ingredients
- 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 vegetable or chicken stock
- 2 cups milk
- 1 cup half & half, or heavy cream
- ½ cup sour cream
- 1 teaspoon salt
- freshly ground black pepper, to taste
Optional Toppings:
- Cilantro
- Crushed tortilla chips
- Avocado
- Lime
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Instructions
- 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!
Nutrition
Serving: 1helping, Calories: 352kcal, Carbohydrates: 45g, Protein: 12g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 6g, Cholesterol: 45mg, Sodium: 580mg, Fiber: 4g, Sugar: 10g