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Roasted Poblano and Corn Soup in a white plate surrounded by cilantro.
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5 from 2 votes

Roasted Poblano and Corn Soup

Roasted Poblano and Corn Soup is comfort food for the Mexican soul. Creamy and light. It’s the perfect dish to warm you up on cold nights.
Prep Time32 minutes
Cook Time12 minutes
Total Time44 minutes
Course: Soup
Cuisine: Mexican
Servings: 4
Calories: 326kcal

Ingredients

  • 4 poblano pepper roasted
  • 1 tablespoon butter
  • ½ onion finely diced
  • 1 can evaporated milk
  • 1 garlic clove minced
  • 1 cup corn frozen
  • 1 cup crema mexicana or half and half
  • 1 cup chicken broth or vegetable broth
  • 1 teaspoon Salt (adjust to your taste)

Instructions

  • Roast chiles poblanos, peel, stem removed, and de-vein.
  • Rough chop and set aside.
  • In a large stockpot, add butter and saute the onions until translucent. 1-2 minutes.
  • In a blender, add roasted chiles, evaporated milk, garlic, and onion.
  • Blend until smooth.
  • Add the poblano mixture and chicken broth to the stockpot.
  • Cover and reduce heat to low.
  • Let simmer for 5 minutes.
  • Add the corn and cook for another 5 minutes.
  • Add the crema mexicana (or half and half, if using).
  • Stir to combine.
  • Heat for 1-2 minutes.
  • Serve and enjoy!

Notes

You can add frozen or fresh corn.

Nutrition

Calories: 326kcal | Carbohydrates: 26g | Protein: 10g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 63mg | Sodium: 966mg | Potassium: 708mg | Fiber: 3g | Sugar: 16g | Vitamin A: 1199IU | Vitamin C: 105mg | Calcium: 313mg | Iron: 1mg