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
SWEET CORN SOUP WITH POBLANO PUREE
Make and share this Sweet Corn Soup With Poblano Puree recipe from Food.com.
Provided by threeovens
Categories Corn
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the broiler then broil Poblano pepper, turning occasionally, until charred, about 8 to 12 minutes.
- Wrap pepper in paper toweling and let cool about 10 minutes; skin should slide off easily with the towel, just remove the seeds.
- In a blender, puree the pepper and 2 tablespoons chicken broth; transfer mixture to a bowl and rinse out blender.
- Meanwhile, melt butter in a large saucepan over medium heat; add onion and cook until tender, but not browned, about 8 to 10 minutes.
- Add corn, remainder of chicken broth, 3/4 teaspoon salt, and 1/4 teaspoon pepper; bring to a boil, reduce heat and simmer until corn is tender, about 10 to 15 minutes.
- Blend soup in batches, or use an immersion blender, until smooth; add water if needed.
- Taste and adjust seasonings.
- Serve with a drizzle of heavy cream and a drizzle of poblano puree; garnish with fresh cilantro, chopped, if desired.
Nutrition Facts : Calories 312.2, Fat 14.8, SaturatedFat 7.7, Cholesterol 35.6, Sodium 537.6, Carbohydrate 41.6, Fiber 6.4, Sugar 7.4, Protein 10.4
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
CORN AND ROASTED POBLANO SOUP
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the milk, cumin seeds, bay leaves and rosemary in a medium saucepan. Place over low heat and bring nearly to a simmer. (Do not boil.) Remove from the heat and let sit 20 minutes to infuse.
- Heat the olive oil or butter in a large saucepan or stockpot over medium heat. Cook the onions with the salt until golden brown, 15 to 20 minutes. Add the garlic and ground cumin and cook, stirring frequently, 5 minutes. Then stir in the corn kernels and diced chilies and continue cooking over low heat 5 more minutes.
- Using your finest strainer, strain the infused herbal milk into the corn and chili mixture. Bring to a very slow simmer over low heat. Gently simmer 15 minutes.
- Pour one third of the soup into a food processor or blender and puree. Stir back into the soup pot. Serve hot with the chives as garnish.
SPICY SWEET CORN AND POBLANO SOUP
Steps:
- Preheat oven to 350°F.
- Coat garlic lightly with vegetable oil and wrap in foil. Bake garlic 30 minutes, or until soft.
- In a dry small heavy skillet toast coriander and cumin seeds over moderately high heat, stirring, until fragrant and several shades darker. In an electric coffee/spice grinder grind seeds to powder.
- Chop onions and in a 6-quart heavy kettle cook in 2 tablespoons oil over moderate heat, stirring, until softened. Reserve about one third onions in a small bowl. Wearing rubber gloves, slice jalapeño and chop roasted poblanos (abut 1 cup). Remove kernels from ears of corn (about 2 cups), reserving cobs. To onions in kettle add jalapeño and 1 cup corn kernels and cook over moderate heat, stirring, 2 minutes. Add ground spices, 1/2 cup poblanos, and salt and pepper to taste and cook, stirring, 2 minutes. Cut reserved corn cobs into thirds and add with broth to corn mixture. Simmer soup, uncovered, 30 minutes.
- In a small heavy skillet sauté remaining kernels in remaining teaspoon oil over moderately high heat, stirring, just until tender.
- Discard corn cobs from soup. Squeeze garlic pulp from skins and stir with cream into soup. Pour soup through a sieve into a bowl and in a blender purée solids with just enough liquid to make smooth.
- Tie long coriander sprigs in a bunch with kitchen string. Transfer purée and remaining liquid to kettle with tied coriander and lime juice and cook over moderate heat, stirring occasionally, just until heated through. Chop roasted bell pepper. To soup add bell pepper, remaining poblanos, reserved onions, and sautéed corn and cook over moderate heat, stirring, until heated through. Discard tied coriander.
- Serve soup garnished with coriander.
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- Rinse the poblanos and tomatoes. Roast them at 400F for 30 minutes or so. I usually flip the poblanos after 15 minutes.
- Saute the chopped poblanos in 3 Tablespoons of butter over medium heat for a couple minutes.
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- Cut the kernels off the cobs, setting the cobs aside. It’s best to do this directly into a large bowl to stop the kernels from flying all over the kitchen counter. Puree the corn kernels in a food processor or with an immersion blender. Set aside
- Put the empty cobs into a small stockpot. Cover with water and bring to a boil. Cover, turn the heat down to medium low and simmer for 20 minutes. Remove the cobs, strain and set broth aside.
- Meanwhile, place the poblano pepper directly on the burner over high flame. Turn with tongs to evenly char the skin. Place in a bowl and cover tightly with saran wrap. Let sit at least 10 minutes to steam. (see Ann’s Tips)
- In a medium stockpot, heat the olive oil over medium heat. Add the red onion and cook for 5 minutes, stirring occasionally until tender. Sprinkle with salt and pepper. Add the garlic and cook for another 3 minutes or until the garlic starts to color.
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- Add the garlic, tomatoes, corn, cumin, chili powder, salt, and pepper. Stir well and cook for a few minutes.
- Roast the Poblano over a gas flame until black. Place in a sandwich bag and seal to steam the chili.
- After a few minutes the skin should come right off and then you can roughly chop the poblano and add to the pot with the cilantro and white cooking wine.
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- Heat broiler. On a broilerproof baking sheet, broil the pepper, turning occasionally, until charred, 8 to 12 minutes. Wrap in a paper towel; let cool for 10 minutes. Use the paper towel to slide off the skin. Remove the seeds.
- In a blender, puree the pepper with 2 tablespoons of the chicken broth; transfer to a bowl. Rinse out the blender.
- Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until tender (do not let it brown), 8 to 10 minutes.
- Add the corn, the remaining 2½ cups of chicken broth, ¾ teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer until the corn is tender, 10 to 15 minutes.
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- Preheat oven to 425 degrees. Lightly rub poblano peppers with extra virgin olive oil then place on a foil-lined baking sheet. Roast for 20 minutes, flipping halfway through then transfer peppers to a large ziplock bag to steam. Once cool enough to handle, peel off skin, remove stem and seeds, and then chop (can be done ahead of time.)
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Reviews 34Category SoupCuisine AmericanTotal Time 1 hr 5 mins
- 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.
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- 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.
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