Fresh corn soup with poblano chili

In addition to my usual sources for recipes (the internet, books, magazines, newspapers), another trusted source is my son. His version of corn soup is excellent, hot or cold. I modified his original recipe just a little, didn't tell him, and then fed it to him. He liked it.

Servings: 4

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium onion minced
  • 1 medium carrot, minced
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1/4 teaspoon cayenne pepper, or to taste
  • 4 cups corn kernels, about 6 ears
  • 4 cups low-sodium vegetable stock
  • Salt and freshly ground pepper, to taste
  • 2 poblano chilis, roasted, skinned, and chopped
  • 1/4 cup cilantro, finely chopped

Directions

  1. Heat oil in a large pot.  
  2. Sweat the onions covered for about 5 minutes. Add carrots, cover, and cook another five minutes. Add garlic, dried herbs, cayenne, and cook covered another couple minutes. Add corn, season with salt, cover then cook another five minutes. Add vegetable stock, bring to a boil, cover and remove from the heat.  
  3. Puree in a blender, then strain through a fine mesh sieve. Be sure to have a pot under the strainer to catch the soup — I have made this mistake before and don't want you to.  
  4. Return soup to the big pot and season to taste. I roasted the poblanos directly over the flame of the gas stove until they were blackened, put them in a ziploc bag to steam for awhile, then could easily remove the skins. 
  5. Ladle the soup into bowls. Stir in the poblanos and cilantro and serve. I loved this soup.

Nutrition Information (per serving)

  • Calories: 260
  • Total fat: 10 g
  • Saturated fat: 2 g
  • Cholesterol: 0 mg
  • Sodium: 180 mg
  • Total carbohydrate: 40 g
  • Dietary fiber: 7 g
  • Sugars: 8 g
  • Protein: 11 g

Contributor

Preston Maring, MD

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