Corn and Roasted Poblano Soup Recipe

Looking for an easy Corn and Roasted Poblano Soup recipe? Learn how to make Corn and Roasted Poblano Soup using healthy ingredients.


Submitted by jessicadaisy

Makes 6 servings



Corn and Roasted Poblano Soup c.1997, M.S. Milliken & S. Feniger, all rights reserved Prep Time: 30 min Inactive Prep Time: -- Cook Time: 1 hr 0 min Level: Easy Serves: 6 to 8 servings

Recipe Ingredients for Corn and Roasted Poblano Soup

2 quart Milk, Lowfat, Fluid, 1% Milkfat
2 tbsp Cumin Seed
0.1 oz Bay Leaves
4 tbsp Butter
0.5 tsp Rosemary
2 large Onions
6 clove Garlic
2 tsp Salt, Table
12 tablespoon Poblano Pepper

Recipe Directions for Corn and Roasted Poblano Soup

  1. Ingredients

  2. 2 quarts milk

  3. 2 tablespoons cumin seeds

  4. 2 bay leaves

  5. Sprig of fresh rosemary or 1/2 teaspoon dried

  6. 1/4 cup olive oil or 4 tablespoons unsalted butter

  7. 2 large onions, diced

  8. 2 teaspoons salt

  9. 4 to 6 garlic cloves, minced

  10. 2 teaspoons ground cumin

  11. 6 cups fresh or canned corn kernels

  12. 6 poblano chilies, roasted, peeled, seeded and diced (see Note)

  13. 1 bunch chives, thinly sliced on the diagonal, for garnish

  14. Directions

  15. 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.

  16. 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.

  17. 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.

  18. 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.

  19. Note: Fresh chilies and bell peppers can be roasted over a gas flame or on a tray under the broiler. Keep turning so the skin is evenly charred, without burning and drying out the flesh. Transfer the charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. (If you are rushed, you can place the bag in a bowl of iced water to speed things up.) The best way to peel is just to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits. Do not peel the pepper under running water since that will wash away flavorful juices. Once peeled, cut away stems, seeds and veins.

Categories

Soup

Nutrition Facts
Serving Size 403.5g
Amount Per Serving
Calories
238
Calories from Fat
103
% Daily Value*
Total Fat
11.4g
18%
Saturated Fat
7.0g
35%
Trans Fat
0.0g
Cholesterol
37mg
12%
Sodium
979mg
41%
Potassium
631mg
18%
Total Carbohydrates
23.0g
8%
Dietary Fiber
1.1g
4%
Sugars
19.1g
Protein
12.2g
Vitamin A 18% Vitamin C 16%
Calcium 43% Iron 9%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
B+
  Good points
  • High in calcium
  • High in phosphorus
  • High in riboflavin
  •   Bad points
  • High in saturated fat
  • High in sodium
  • High in sugar
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