Creamy Corn Soup with Poblano Peppers: A Jauja Recipe

Indulge in the vibrant flavors of Mexico with this creamy corn soup, elevated by the subtle heat of poblano peppers. This isn't your grandma's corn chowder; we're taking a culinary journey south of the border, creating a dish that's both comforting and surprisingly sophisticated. The creamy texture, achieved through a clever blend of ingredients, perfectly complements the sweetness of the corn and the smoky depth of the poblano peppers. Prepare for a taste explosion that will transport you straight to a sun-drenched Mexican marketplace.

This recipe is more than just a simple soup; it's a culinary adventure waiting to happen. The perfect balance of spice and sweetness makes it ideal for a light lunch, a satisfying dinner, or even a sophisticated appetizer. Ready to experience the magic for yourself? Let's dive into the step-by-step process, guiding you through each delicious stage of creating this unforgettable Creamy Corn Soup with Poblano Strips.

Tools Needed

  • Spoon
  • Blender
  • Strainer
  • Stove

Ingredients

  • Corn kernels: 6 cups
  • Poblano peppers: 2 large or 3 small
  • Onion: 1/2
  • Salt
  • Butter: 3 tablespoons
  • Milk
  • Cornstarch
  • Water
  • Fresh cheese

Step-by-Step Instructions

Step 1. Prepare Ingredients

  • Shell six cups of corn kernels. You can use frozen corn, but avoid canned.
  • Roast, peel, clean, and cut two large (or three small) poblano peppers into strips.
  • Finely chop half an onion.
Shell six cups of corn kernels. You can use frozen corn, but avoid canned.Roast, peel, clean, and cut two large (or three small) poblano peppers into strips.Finely chop half an onion.
Prepare Ingredients

Step 2. Sauté Vegetables and Blend Corn

  • In a blender, combine four cups of the corn, one cup of milk, and salt. Blend until smooth, then strain.
  • Melt butter in a pan over medium heat. Add the onion and the remaining two cups of corn. Cook for 4-5 minutes.
  • Add the poblano pepper strips and salt. Stir and cook for another 5 minutes.
In a blender, combine four cups of the corn, one cup of milk, and salt. Blend until smooth, then strain.Melt butter in a pan over medium heat. Add the onion and the remaining two cups of corn. Cook for 4-5 minutes.Add the poblano pepper strips and salt. Stir and cook for another 5 minutes.
Sauté Vegetables and Blend Corn

Step 3. Simmer and Thicken Soup

  • Add the blended corn mixture and the remaining milk. Season with salt. Stir frequently and cook over medium heat for 25-30 minutes, or until thickened. If needed, thicken with a cornstarch and water slurry; if too thick, add more milk.
Add the blended corn mixture and the remaining milk. Season with salt. Stir frequently and cook over medium heat for 25-30 minutes, or until thickened. If needed, thicken with a cornstarch and water slurry; if too thick, add more milk.
Simmer and Thicken Soup

Step 4. Serve

  • Serve hot, garnished with crumbled fresh cheese.
Serve hot, garnished with crumbled fresh cheese.
Serve

Read more: Creamy Caldo de Papa Recipe: Easy Mexican Potato Soup

Tips

  • If your soup isn't thick enough, add cornstarch dissolved in cold water.
  • If your soup is too thick, add a splash of milk.

Nutrition

  • Calories: approximately 400-500
  • Fat: 20-25g
  • Carbs: 60-70g
  • Protein: 10-15g

FAQs

1. Can I substitute the poblano peppers?

Yes! Jalapeños offer a spicier kick, while Anaheim peppers provide a milder flavor. Bell peppers can also be used for a sweeter, less spicy option.

2. How can I make this soup vegan?

Simply replace the cream or half-and-half with full-fat coconut milk for a rich and creamy vegan version. Ensure your vegetable broth is also vegan-friendly.


This Creamy Corn Soup with Poblano Peppers offers a delightful blend of textures and flavors, perfect for any occasion. From its simple preparation to its rich and satisfying taste, this Jauja-inspired recipe is sure to become a new family favorite. Enjoy the warmth and deliciousness of this unique and flavorful soup!