Poblano pepper Butter Onion finely diced Evaporated milk Garlic clove minced Corn frozen Crema mexicana or half and half Chicken broth or vegetable broth Salt
Roast chiles poblanos, peel them, remove the stems, and devein. Rough chop and set aside.
In a large stockpot, add butter and saute the onions until translucent. Stick the roasted poblanos, evaporated milk, onion, and garlic in your blender. Then let her rip!
Add the poblano mixture and chicken broth, the corn, and the crema mexicana to the stockpot. Stir to combine. Cover and let simmer on low heat.
Serve this delicious, rich, and deeply satisfying soup. Hope you enjoy!