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Spicy Sweet Corn and Poblano Soup Recipe

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


Submitted by jessicadaisy

Makes 1 serving



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. Read More http://www.epicurious.com/recipes/food/views/Spicy-Sweet-Corn-and-Poblano-Soup-14186#ixzz1YcACOzCn

Recipe Ingredients for Spicy Sweet Corn and Poblano Soup

3 clove Garlic
1 tbsp Vegetable Oil, Canola
0.24 tbsp Coriander Seed
1/4 tsp Cumin
3 cup chopped raw Vidalia Onion
3 tbsp Vegetable Oil, Canola
8 oz Poblano Pepper
3 serving Corn on the Cob
6 cup Soup, Chicken Broth
1 cup, fluid (yields 2 cups whipped) Cream, Fluid, Heavy Whipping

Recipe Directions for Spicy Sweet Corn and Poblano Soup

  1. Preheat oven to 350°F.

  2. Coat garlic lightly with vegetable oil and wrap in foil. Bake garlic 30 minutes, or until soft.

  3. 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.

  4. 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.

  5. In a small heavy skillet sauté remaining kernels in remaining teaspoon oil over moderately high heat, stirring, just until tender.

  6. 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.

  7. 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.

  8. Serve soup garnished with coriander.

  9. Read More http://www.epicurious.com/recipes/food/views/Spicy-Sweet-Corn-and-Poblano-Soup-14186#ixzz1YcACOzCn

Categories

Soup

Nutrition Facts
Serving Size 2751.2g
Amount Per Serving
Calories
2251
Calories from Fat
1413
% Daily Value*
Total Fat
157.0g
242%
Saturated Fat
61.3g
307%
Trans Fat
0.0g
Cholesterol
326mg
109%
Sodium
4672mg
195%
Potassium
1873mg
54%
Total Carbohydrates
165.7g
55%
Dietary Fiber
12.7g
51%
Sugars
49.5g
Protein
55.7g
Vitamin A 70% Vitamin C 259%
Calcium 36% Iron 19%
* 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
C-
  Good points
  • High in vitamin C
  •   Bad points
  • High in saturated fat
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