Spicy Roasted Corn & Poblano Soup

I was in a soup mood last week and corn was on sale, so I decided to whip up some Spicy Roasted Corn & Poblano Soup from another Pinterest recipe I’ve had bookmarked for a while!

The soup was a lot sweeter than I anticipated, but incredibly flavorful with an amazing kick from the poblano peppers.  It’s more of a heat in the back of your throat, rather than a spicy heat.  I didn’t find it to be overly spicy, but the recipe says that if you want to tone down the heat you can add a few handfuls of parmesan cheese, which never hurts!

Roasted Corn & Poblano Soup

I served the soup with some tortilla chips on the side, and also crunched some up on top to add more texture.  It was great hot, and also yummy chilled.  I will definitely be making this again :)

What you’ll need: corn, poblano peppers, olive oil, butter, onion, garlic, salt, pepper, chicken stock, half and half and scallions.

To roast corn and peppers, preheat the broiler on your over.  Brush corn and peppers with olive oil and a sprinkle of salt, then place on a baking sheet. Broil corn for 15-20 minutes, rotating until golden brown. Broil peppers for 15 minutes until the skin is charred.  Remove from oven and set aside.

Once corn has cooled, cut it off the cob into a bowl. Peel skin off peppers and cut into chunks. (Remove the seeds if you want a less spicy soup.)

In a large stock pot, add olive oil and 2 tablespoons of butter.  Once hot add in onion and garlic along with salt and pepper, stirring to coat. Cook on medium heat for 5 minutes until softened.

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Add in peppers and corn, stirring to combine well, then add in chicken stock and 1/3 cup half and half. Bring to a boil and continue to stir for 5 minutes, then turn off heat.

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Carefully transfer hot soup to a high-powered blender (or use an immersion blender) and puree. I used a blender because my immersion blender wasn’t charged, and chose to leave it a little chunky.  But you can puree until completely smooth if that’s what you prefer.

Place back in the pot and turn heat to medium-low.  Stir in remaining butter and half and half, then let cook, stirring occasionally, for 10 more minutes.

Serve immediately with green onions and tortilla chips!

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Spicy Roasted Corn & Poblano Soup
Recipe from How Sweet Eats

Serves 4

Ingredients

  • 6 ears sweet corn, uncooked
  • 2 roasted poblano peppers
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter, divided
  • 1 sweet onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup low-sodium chicken or vegetable stock
  • 2/3 cup half and half
  • sliced green onions for garnish
  • tortilla chips for serving

Steps

  1. To roast corn and peppers, preheat the broiler on your over.  Brush corn and peppers with olive oil and a sprinkle of salt, then place on a baking sheet.  Broil corn for 15-20 minutes, rotating until golden brown. Broil peppers for 15 minutes until the skin is charred.  Remove from oven and set aside.
  2. Once corn has cooled, cut it off the cob into a bowl. Peel skin off peppers and cut into chunks. (Remove the seeds if you want a less spicy soup.)
  3. In a large stock pot, add olive oil and 2 tablespoons of butter.
  4. Once hot add in onion and garlic along with salt and pepper, stirring to coat. Cook on medium heat for 5 minutes until softened.
  5. Add in peppers and corn, stirring to combine well, then add in chicken stock and 1/3 cup half and half. Bring to a boil and continue to stir for 5 minutes, then turn off heat.
  6. Carefully transfer hot soup to a high-powered blender (or use an immersion blender) and puree.  You can leave it a little chunky or puree until smooth.
  7. Place back in the pot and turn heat to medium-low.
  8. Stir in remaining butter and half and half, then let cook, stirring occasionally, for 10 more minutes.
  9. Serve immediately with green onions and tortilla chips!

Hugs, kisses & yummy dishes… xoxo
Lauren

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