Roasted Poblano and Corn Soup

A bowl of roasted poblano corn soup topped with cilantro and a swirl of cream.

Print Recipe

5 from 2 votes

This Roasted Poblano and Corn Soup is creamy, comforting, and full of smoky roasted poblano and sweet corn flavor.

Prep Time32

Cook Time12

Total Time44

Course: Soup

Cuisine: Mexican

Servings:

Calories: 410kcal

Author: Maggie Unzueta

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!

Video

Notes

Consider topping with Cotija Cheese or Queso Fresco.

Can I use frozen corn? 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.

Can I make this soup without an immersion blender? 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.

Can I make this soup ahead of time? Yes. The soup can be made ahead and refrigerated until you're ready to serve it. Reheat gently on the stovetop, stirring occasionally.

Can I freeze roasted poblano and corn soup? 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.

Nutrition