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.
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.
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.
Step 4. Serve
- Serve hot, garnished with crumbled fresh cheese.
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!