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Roasted Poblano and Corn Soup in a white plate surrounded by cilantro.
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5 from 1 vote

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 mins
Cook Time12 mins
Total Time44 mins
Course: Soup
Cuisine: Mexican
Servings: 4
Calories: 326kcal


  • 4 poblano pepper roasted
  • 1 tablespoon butter
  • 1/2 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)


  • 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!


You can add frozen or fresh corn.


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