Corn and Poblano Soup

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Ingredients (Serves ~4)

2 medium carrot, diced

2 celery stalk, diced

2 medium cooking onion, diced

2 tablespoons butter

4 poblano peppers

2 cups frozen corn (approximately 10–12 oz)

2 tablespoons flour (or bread crumbs, if preferred)

4 cups chicken stock (or enough to reach desired consistency)

1 teaspoon ground cumin (adjust to taste)

1 teaspoon dried oregano (adjust to taste)

Salt and freshly ground black pepper, to taste

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1. Prep and Roast the Poblano Peppers

   Preheat your oven to 425°F (220°C).

   Rinse and pat dry the poblano peppers. Place them on a baking sheet and lightly brush or spray with oil.

   Roast for 15–20 minutes, turning them halfway through, until the skin starts to blister and char.

   Remove from the oven, place the peppers in a bowl, and cover with foil or a lid to let them steam. After about 5 minutes, peel off and discard the charred skin. Remove the seeds and stem. Roughly chop the roasted peppers and set aside. Removing the skin is optional if you intend to strain the soup.

2. Make the Soffritto

   In a large pot or Dutch oven, melt the butter over medium heat.

   Add the diced carrot, celery, and onion. Sauté for 5–7 minutes, or until the onion becomes translucent and the vegetables are slightly softened.

3. Add Corn, Poblano Peppers, and Flour

   Stir in the frozen corn and the chopped roasted poblano peppers to the soffritto.

   Sprinkle the flour (or bread crumbs) over the mixture and stir continuously for 1–2 minutes. This helps thicken the soup later.

4. Season and Add Chicken Stock

   Stir in the cumin, oregano, and a pinch of salt and pepper.

   Slowly pour in the chicken stock, stirring well to avoid lumps from the flour.

   Bring the soup to a gentle simmer. Let it cook for about 10–15 minutes so the flavors can develop, stirring occasionally.

5. Blend the Soup

   Remove the pot from the heat. Using an immersion blender (or transferring the soup in batches to a countertop blender), blend the soup until it’s smooth.

   Taste and adjust seasoning with more salt, pepper, cumin, or oregano as needed.

6. Strain for a Silky Texture

   For an extra smooth finish, pass the blended soup through a fine-mesh sieve back into the pot. Use a ladle or spoon to help press the soup through. Save any solids left in the sieve for a tasty salsa!

7. Reheat and Serve

Return the strained soup to a gentle heat if needed.

Ladle into bowls. Garnish with a sprinkle of fresh herbs, roasted corn, or crumbled tortilla chips (optional).

Tips and Variations

Veggie Option: Swap chicken stock with vegetable stock if you prefer a vegetarian version.

Extra Creaminess: Stir in a splash of cream or coconut milk near the end for a creamier texture.

Toppings: Top each serving with diced fresh peppers, grated cheese, chopped cilantro, or crushed tortilla chips for added crunch.

Enjoy your cozy, roasted poblano-and-corn soup!