Roasted Poblano and Corn Soup


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 the Poblano pepper


Roast chiles poblanos, peel them, remove the stems, and devein. Rough chop and set aside.

Blend until smooth


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!

Cover and let simmer


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 and enjoy!


Serve this delicious, rich, and deeply satisfying soup.  Hope you enjoy!

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