Roasted Poblano and Corn Soup 🍲 is a creamy Mexican soup made with roasted poblano peppers, sweet corn, onion, garlic, evaporated milk, and heavy cream. Roasting the poblanos and corn first gives the soup a delicious smoky flavor.
This easy soup comes together in about 30 minutes and makes a comforting lunch or light dinner.
If you are a fan of Mexican soups, also try my Caldo de Res.
Why You’ll Love This Recipe ❤️
- Roasting adds flavor. The poblano peppers and corn are roasted before going into the soup, giving it a subtle smoky taste.
- Creamy and comforting. Evaporated milk and heavy cream make this soup rich without being overly complicated.
- Easy to make. Once the vegetables are roasted, the soup comes together quickly in one pot.
- Great for any season. Use fresh corn when it’s in season or frozen corn when you want to make it year-round.
-Maggie
👩🏼🍳 Instructions
Roast the poblanos and corn
- Place the poblano peppers and corn on a cast-iron grill pan under the broiler.
- Roast until the poblanos are charred and the corn has some roasted color, turning as needed for even roasting.
Preparing the Poblanos and Corn
- Transfer the roasted poblanos to a bowl and cover with plastic wrap. Let them steam for about 5 minutes.
- Carefully peel away the charred skin using a knife or a spoon. Cut off the stems and slice the poblanos lengthwise. Remove the seeds and veins, then chop the peppers. Reserve a small amount for garnish.
- If using corn on the cob, cut the kernels from the cob. Reserve a small amount of roasted corn for garnish.
Making the Soup
- Melt the butter in a large stockpot over medium heat. Add the diced onion and cook for 1–2 minutes, or until translucent.
- Add the roasted poblanos, roasted corn, and garlic. Cook for 3–4 minutes, stirring occasionally.
- Pour in the chicken broth and evaporated milk.
- Use an immersion blender to blend the soup until smooth. If using a regular blender, let the soup cool slightly before carefully transferring it to the blender. Work in batches if needed.
- Cover the pot and reduce the heat to low. Simmer for 5 minutes.
- Stir in the heavy cream and heat for another 1–2 minutes. Do not let the soup come to a hard boil.
- Taste and add more salt if needed. Ladle the soup into bowls and top with the reserved roasted poblano and corn. Serve warm.
🙋🏻♀️ Frequently Asked Questions
Yes. Frozen corn works well in this recipe and makes it easy to prepare the soup year-round. There is no need to thaw it first.
Absolutely. Fresh corn is especially good when it’s in season. Roast the corn first for the best flavor.
Poblano peppers are generally mild, but their heat can vary. Removing the seeds and veins will also help keep the soup milder.
Yes. Use vegetable broth instead of chicken broth to make the soup vegetarian.
Yes. Carefully transfer the soup to a regular blender and blend until smooth. Work in batches if necessary and be careful when blending hot liquids.
Yes. The soup can be made ahead and refrigerated until you’re ready to serve it. Reheat gently on the stovetop, stirring occasionally.
I don’t recommend freezing this soup because it contains evaporated milk and heavy cream. The dairy may separate or change the texture when thawed and reheated.
🍲 More Mexican Soup Recipes
This Roasted Poblano and Corn Soup is creamy, comforting, and full of roasted poblano and corn flavor. It comes together quickly and is an easy way to turn a few simple ingredients into a satisfying soup.
Top each bowl with extra roasted poblano and corn, and serve it warm for an easy lunch or light dinner.
Roasted Poblano and Corn Soup
Ingredients
- 4 poblano pepper roasted
- 1 ½ corn on the cob (or 1 cup corn kernels)
- 1 tablespoon butter
- ½ onion finely diced
- 1 can evaporated milk 12-ounces
- 1 garlic clove finely minced
- 1 cup heavy whipping cream or half and half
- 1 cup chicken broth or vegetable broth
- 1 teaspoon salt (adjust to your taste)
Instructions
- Place the poblano peppers and corn on a cast-iron grill pan under the broiler.
- Roast until the poblanos are charred and the corn has some roasted color, turning as needed for even roasting.
- Transfer the roasted poblanos to a bowl and cover with plastic wrap. Let them steam for about 5 minutes.
- Carefully peel away the charred skin using a knife or a spoon.
- Cut off the stems and slice the poblanos lengthwise. Remove the seeds and veins, then chop the peppers. Reserve a small amount for garnish.
- If using corn on the cob, cut the kernels from the cob. Reserve a small amount of roasted corn for garnish.
- Melt the butter in a large stockpot over medium heat. Add the diced onion and cook for 1 minute, or until translucent.
- Add the roasted poblanos, roasted corn, and garlic. Cook for 3–4 minutes, stirring occasionally.
- Pour in the chicken broth and evaporated milk.
- Use an immersion blender to blend the soup until smooth.
- If using a regular blender, let the soup cool slightly before carefully transferring it to the blender. Work in batches if needed.
- Cover the pot and reduce the heat to low. Simmer for 5 minutes.
- Stir in the heavy cream and heat for another 1–2 minutes.
- Do not let the soup come to a hard boil.
- Taste and add more salt if needed.
- Ladle the soup into bowls and top with the reserved roasted poblano and corn.
- Serve warm and enjoy!
This soup is excellent made as is or with the substitution of ingredients on hand. I have made it to the letter of the published recipe and I have also made it substituting ingredients I have on hand. You need about 20 ounces of cream or milk based product and I didn’t have any condensed milk so I just used whole milk and half-and-half. Tonight I added shredded white meat chicken left over from a grocery store rotisserie chicken to make it a bit more hearty. Poblanos are a very mild pepper so if you like a little more spice splash in a little hot sauce. As you can tell this is a very flexible, forgiving recipe. Enjoy!
Nice..! your roasted poblano corn soup looks so delicious & yummy. Thanks for sharing…..!
Thank you. This soup is a favorite.