Creamy Sweet Corn and Roasted Poblano Soup
Creamy Sweet Corn and Roasted Poblano Soup requires around 45 minutes from start to finish. For $1.81 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. One serving contains 356 calories, 11g of protein, and 17g of fat. This recipe serves 6. It is a good option if you're following a lacto ovo vegetarian diet. This recipe from The Novice Chef Blog has 2043 fans. Several people really liked this soup. It is perfect for Autumn. Head to the store and pick up garlic, black pepper, corn kernels, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 74%. This score is solid. Similar recipes include Dinner Tonight: Creamy Corn Soup with Roasted Poblano Chile, Soft Corn Tacos with Roasted Sweet Potatoes, Poblano Peppers, and Corn, and Roasted Corn & Poblano Soup.
Servings: 6
Ingredients:
1 tablespoons all purpose flour
freshly ground black pepper, to taste
2 tablespoons butter
2 cups chicken stock
cilantro, for garnish
4 cups Sunshine Sweet Corn kernels
2 large cloves garlic, minced
1 cup half & half
2 leeks,cleaned and dark green sections removed, then finely sliced
2 cups milk
4 poblano peppers, seeded and sliced in half
1 large russet potato, peeled and diced
1 teaspoon salt
1/2 cup sour cream
Equipment:
oven
baking sheet
ziploc bags
pot
Cooking instruction summary:
Turn oven on to Broil. Place peppers on a baking sheet. Allow to roast for 20 minutes, turning half way through broiling, until peppers are soft & the skin is blistered and dark.Remove from oven and place in a plastic bag for 8-10 minutes to cool. Remove from bag and you should be able peel the skins off easily. Dice the peppers and set aside until ready to use.In a large heavy bottomed pot over medium-high heat, melt butter. Add flour and cook for 1 minute, stirring constantly. Add leeks and garlic, cooking for 2 minutes. Add the already cooked poblano peppers, Sunshine Sweet Corn, potato, chicken stock, milk and half & half. Bring to a boil, then lower heat to medium-low and simmer for about 30 minutes, uncovered, until potatoes are cooked through. Remove from heat and stir in sour cream, salt and pepper. Taste soup and adjust additional seasonings as needed to fit your tastes. Garnish soup with cilantro and serve immediately!
Step by step:
1. Turn oven on to Broil.
2. Place peppers on a baking sheet. Allow to roast for 20 minutes, turning half way through broiling, until peppers are soft & the skin is blistered and dark.
3. Remove from oven and place in a plastic bag for 8-10 minutes to cool.
4. Remove from bag and you should be able peel the skins off easily. Dice the peppers and set aside until ready to use.In a large heavy bottomed pot over medium-high heat, melt butter.
5. Add flour and cook for 1 minute, stirring constantly.
6. Add leeks and garlic, cooking for 2 minutes.
7. Add the already cooked poblano peppers, Sunshine Sweet Corn, potato, chicken stock, milk and half & half. Bring to a boil, then lower heat to medium-low and simmer for about 30 minutes, uncovered, until potatoes are cooked through.
8. Remove from heat and stir in sour cream, salt and pepper. Taste soup and adjust additional seasonings as needed to fit your tastes.
9. Garnish soup with cilantro and serve immediately!
Nutrition Information:
covered percent of daily need
