ROASTED CORN & POBLANO SOUP
Take your soup game to the next level when you make our Roasted Corn & Poblano Soup. With red potatoes, poblano chile strips and corn fresh off the cob, this easy Roasted Corn & Poblano Soup will warm you up on even the coldest of winter days!
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Cut corn from 3 of the cobs. Heat dressing in large saucepan. Add onions and garlic, cook and stir 5 min. Add water, potatoes, bouillon and corn kernels; stir. Bring to boil; cover. Simmer on medium-low heat 15 min. or until potatoes are tender, stirring occasionally.
- Meanwhile, cook remaining ear of corn directly over gas flame 8 to 10 min. or until tender, turning constantly. Cut corn from cob; set aside.
- Blend potato mixture, in batches, in blender until smooth; strain into bowl. Discard drained solids. Stir peppers and reserved corn into strained soup; ladle into soup bowls. Top with sour cream and reserved roasted corn.
Nutrition Facts : Calories 150, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
STUFFED POBLANOS WITH ROASTED CORN
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F. Put the poblanos on a baking sheet and toss with 1 tablespoon vegetable oil, 1/2 teaspoon cumin and 1/2 teaspoon salt. Roast until they begin to brown and soften, about 20 minutes.
- Meanwhile, put the corn on another baking sheet, brush with the remaining 1 tablespoon vegetable oil and sprinkle with 1/2 teaspoon salt and the remaining 1/2 teaspoon cumin. Roast until slightly golden, 15 minutes; turn, add the scallions and roast 15 more minutes. Let cool.
- Cut a 2-inch slit lengthwise into each pepper, remove the seeds and open the peppers slightly. (Peel the skin, if desired.)
- Remove the corn kernels from the cob; add to a bowl along with the scallions, then scrape in the milk from the cobs using the back of a knife. Stir in the crema, cilantro, and the lime zest and juice. Season with salt.
- Spoon the corn mixture into the peppers. Sprinkle the filling with cotija cheese. Return the peppers to the oven and bake until the cheese is slightly golden, about 8 minutes.
CREAMY CORN AND POBLANO SOUP
This is another creamy corn dish that has no cream in it - in fact, it has no dairy at all. I simmer the corn cobs to make the stock. When the corn is sweet, so is the soup, and I love the contrast of the sweet, creamy potage against the spicy roasted peppers.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer, side dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Take the corn off the cobs. You should have about 5 cups kernels. Set aside 1 cup of the kernels.
- Place the corn cobs in a large soup pot and add the water. Make sure they are covered or at least floating in the water; you can break them in half if they are very large. Bring to a boil, reduce the heat, partly cover and simmer 30 minutes. Season to taste with salt. Remove and discard the cobs. Line a strainer with cheesecloth and set it over a bowl. Strain the broth and measure out 5 cups. Freeze any leftover broth.
- Heat the oil over medium heat in a heavy soup pot and add the onion. Cook, stirring, until it is tender, about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds, and then add the 4 cups of corn kernels and salt to taste. Cook, stirring often, for 4 to 5 minutes, until the corn is just tender. Add the corn broth and bring to a simmer. Cover and simmer for 30 minutes.
- Meanwhile roast the chilies, either directly over a gas flame or under a broiler, turning often until they are uniformly charred. Transfer to a plastic bag and seal, or transfer to a bowl and cover tightly. Allow the peppers to cool, then remove the charred skin, rinse and past dry. Remove the seeds and veins (I recommend that you wear plastic gloves for this) and cut in thin strips or dice.
- Steam the kernels set aside for the garnish for 5 minutes, until tender. Set aside.
- Working in batches, purée the soup in a blender, taking care to remove the insert from the top and cover tightly with a kitchen towel to avoid splashes. Return to the heat, taste and adjust salt, and heat through.
- Ladle the soup into bowls. Combine the steamed corn kernels and diced chilies and place a spoonful in the middle of each bowl of soup. Garnish with a sprinkling of cilantro or chives if desired, and serve.
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 3 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 956 milligrams, Sugar 4 grams
ROASTED POBLANO AND CORN SOUP
I love anything with roasted poblano peppers in it; and add corn . . . Yummy! This is a combination of a couple different recipes I found and decided to add this one to my collection of corn soup recipes!
Provided by Galley Wench
Categories Mexican
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Roast whole poblanos on grill or under broiler, until skin turns black and blisters.
- Place blackened chilies in covered dish or paper bag and allow to cool for 10 to 15 minutes.
- Peel and rinse the skins off the peppers.
- Slit lengthwise and remove the stems, seeds and ribs.
- Pat the chilies dry and then dice; set aside.
- Pour the milk and broth into a heavy saucepan.
- Toast the cumin seeds in a small dry frying pan, shaking the pan constantly until they are aromatic and begin to change color, about 4 minutes.
- Remove from the heat and immediately add to the milk.
- Add the chipotle chilies, adobo sauce, bay leaves and rosemary and place over low heat.
- Cover and bring to a gentle simmer; do not allow to boil.
- Remove from the heat and let stand, covered, for 20 minutes.
- Meanwhile, in a stockpot over medium heat, melt the butter with the olive oil.
- Add onions and salt; sauté, stirring, until the onions are soft and golden brown, 15 to 20 minutes.
- Reduce the heat to medium-low, add the garlic and ground cumin, and sauté, stirring constantly, until aromatic, about 5 minutes.
- Stir in the corn and poblano chilies, and continue cooking until the corn is lightly browned, about 5 minutes.
- Strain the milk mixture into the corn mixture.
- Bring to a gentle simmer and continue to simmer until the flavors have melded, about 15 minutes.
- Remove from the heat and let cool for a few minutes.
- Puree one-third of the soup.
- Return the puree to the stockpot, stirring well.
- Add cream and reheat over low heat, stirring gently.
- Taste and adjust the seasonings.
- Garnish with cilantro or green onions and serve.
Nutrition Facts : Calories 486.3, Fat 24.7, SaturatedFat 11.1, Cholesterol 53.6, Sodium 866, Carbohydrate 61.5, Fiber 6.7, Sugar 22.1, Protein 14.6
ROASTED POBLANO CORN CHOWDER
Make and share this Roasted Poblano Corn Chowder recipe from Food.com.
Provided by Vicki Kaye
Categories < 60 Mins
Time 45m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 15
Steps:
- Blacken all sides of the poblano peppers under broil in the oven, roasting and turning them until each side is blackened. Place the peppers in a paper bag to sweat the skins. When they are cool, use your fingers or a paper towel to remove the skins and discard them. Cut the peppers in half, destem, and deseed. Roughly chop the peppers and set aside.
- In a large pot, melt the butter over medium heat, then add onion and saute until translucent. Add garlic and saute for a minute longer, then add potatoes, vegetable stock, cumin, thyme, and salt. Lower heat and bring to a simmer. Cook until potatoes are soft but not falling apart. Add fresh corn, chopped poblano chilies, and cook for another 5 minutes.
- Blend the soup to make a thick base. I use an immersion blender. Stir in the half and half.
- Pour the soup into bowls. Top with pepper, cilantro, avocado, and lime slices.
Nutrition Facts : Calories 280.1, Fat 6.1, SaturatedFat 2.8, Cholesterol 12.4, Sodium 321.9, Carbohydrate 55.2, Fiber 7.8, Sugar 1.2, Protein 8.7
More about "roasted poblano and corn soup recipes"
ROASTED POBLANO, SUMMER CORN, AND POTATO CHOWDER …
From biscuitsandbooze.com
ROASTED POBLANO CORN CHOWDER - THEKITTCHEN - A FOOD
From thekittchen.com
CORN AND POBLANO SOUP | MEXICAN PLEASE
From mexicanplease.com
SPICY ROASTED CORN AND POBLANO SOUP - HOW SWEET EATS
From howsweeteats.com
SLOW COOKER ROASTED POBLANO AND CORN SOUP | BAKED BY …
From bakedbyrachel.com
ROASTED POBLANO SOUP WITH POTATOES & CORN
From ordinaryvegan.net
ROASTED POBLANO AND CORN SOUP - TOWN & COUNTRY MARKETS
From townandcountrymarkets.com
Servings 4-6Total Time 50 mins
SWEET CORN & ROASTED POBLANO SIPPING SOUP - CAMPBELL SOUP …
From campbells.com
ROASTED POBLANO SOUP WITH CHICKEN - THE HEALTHY EPICUREAN
From thehealthyepicurean.com
ROASTED POBLANO & CORN SOUP - TINYBEANS
From tinybeans.com
WHOLE FOODS MARKET - ROASTED CORN POBLANO SOUP
From sync.myfitnesspal.com
ROASTED POBLANO AND CORN SOUP - MAMá MAGGIE'S KITCHEN
From inmamamaggieskitchen.com
ROASTED POBLANO AND CORN CHOWDER ⋆ TWO LUCKY SPOONS
From twoluckyspoons.com
ROASTED POBLANO PEPPER AND CORN SOUP | ONTARIO AGRICULTURAL …
From uoguelph.ca
WHITE CORN AND ROASTED POBLANO SOUP - EPICUREAN EXCHANGE
From epicureanexchange.com
CHILE POBLANO AND CREAMY CORN SOUP | CACIQUE® INC.
From caciquefoods.com
FIRE ROASTED POBLANO AND CORN SOUP AND FOUR SPRINGS FARM
From realthekitchenandbeyond.com
ROASTED POBLANO CORN AND POTATO CHOWDER WITH BACON AND …
From fromachefskitchen.com
EASY POBLANO CORN CHOWDER - A RED SPATULA
From aredspatula.com
ROASTED POBLANO AND CORN SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
ROASTED POBLANO AND CREAMY CORN SOUP - DINNER TONIGHT
From dinnertonight.tamu.edu
ROASTED POBLANO PEPPER AND CORN SOUP - CREATIVE CULINARY
From creative-culinary.com
ROASTED POBLANO RECIPE - THERESCIPES.INFO
From therecipes.info
FULL CIRCLE - RECIPE: BLACK BEAN, TOMATILLO AND CORN SOUP
From fullcircle.com
CORN SOUP WITH ROASTED POBLANOS — DALE KNOWS HOW TO HOST
From daleknowshowtohost.com
ROASTED CORN AND POBLANO SOUP - SOUPNATION.NET
From soupnation.net
ROASTED CORN & POBLANO CHOWDER RECIPE | EATINGWELL
From eatingwell.com
WHOLE FOODS - ROASTED CORN POBLANO SOUP CALORIES, CARBS
From sync.myfitnesspal.com
CREAMY SWEET CORN AND ROASTED POBLANO SOUP
From thenovicechefblog.com
CORN AND ROAST POBLANO SOUP | WILLIAMS SONOMA
From williams-sonoma.com
VEGAN POBLANO CORN CHOWDER - VEGGIES DON'T BITE
From veggiesdontbite.com
ROASTED POBLANO SOUP – GOOD DINNER MOM
From gooddinnermom.com
ROASTED POBLANO PEPPER AND CORN SOUP | BREAD N SOUP
From breadnsoup.com
CREAMY ROASTED POBLANO CORN SOUP - LIVELY TABLE
From livelytable.com
VEGAN ROASTED POBLANO CORN CHOWDER | LAST INGREDIENT
From lastingredient.com
ROASTED POBLANO CORN CHOWDER - WHIP & WANDER
From whipandwander.com
MEXICAN ROASTED POBLANO AND CORN SOUP - LIFE CURRENTS
From lifecurrentsblog.com
ISABEL EATS
From isabeleats.com
CREAMY STREET CORN SOUP WITH ROASTED POBLANO - ELISSA GOODMAN
From elissagoodman.com
FRB - ROASTED CORN & POBLANO SOUP 칼로리, 탄수화물 및 영양 성분 …
From myfitnesspal.com
CORN AND ROASTED POBLANO SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
CORN & ROASTED POBLANO SOUP - EPICUREAN-GLOBAL-EXCHANGE
From epicureanglobalexchange.com
#60-minutes-or-less #time-to-make #course #cuisine #preparation #north-american #bisques-cream-soups #soups-stews #mexican #vegetarian #dietary
You'll also love