Cream of Corn and Poblano Soup

This soup is sweet and creamy with an earthy aroma and mild warming heat of charred green chili. Fresh corn and poblano pair perfectly here. Serve it with crunchy corn tortilla chips and fresh cilantro. Melt some cheese in it to add more depth and creaminess. Other additions emphasize different sides of corn-poblano flavor and add diversity to the soup texture.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Leave the corn in their husks and microwave on HIGH for 4 minutes. Let them cool for about 10-15 minutes (they will continue cooking), strip off the husks and silk. Cut corn kernels off the cob.

Step 2

Charr and peel poblano peppers.

Step 3

Cut and wash leeks in a bowl of cold water. After some time, all the dirt will land on the bottom of the bowl. Remove leeks with a slotted spoon and place them on a paper towel to drain excess water.

Step 4

Heat some oil in a sauté pan over medium-high, and sauté leeks till tender and sweet.

Step 5

Blend cooked corn, poblano, and leeks with some water or stock on high speed. Add more liquid to reach desired soup consistency. Slowly, constantly stirring, bring it to simmer. Adjust seasoning to your taste and serve with your favorite toppings.

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