Wednesday, June 22, 2011

Fresh Corn Soup with Grilled Poblano Chiles

I know it’s probably 100 degrees where you live, but this soup is worth eating anyway while the season's corn is fresh off the fields.

This chile-corn chowder is always good with frozen corn, but so much more amazing with fresh. And if that doesn’t convince you, now is the perfect time to grill those sweet poblanos.

Fresh Corn Soup with Grilled Poblano Chiles
Printer Version
Fresh corn is best and frozen corn works too, but never used canned for this recipe. You’ll need a blender or food processor for this one.

2 poblano chiles
4 cups fresh corn kernels, cut and scraped from 5 to 6 ears of corn, or about two 10-ounce packages frozen corn
1 quart (4 cups) milk, divided
1/2 cup butter
1 onion, diced small
32 ounces chicken or vegetable broth
1 teaspoon salt
1/2 teaspoon ground black pepper

Shredded mexican cheese blend
Crushed Tortilla Chips

1. Place poblano chiles on a hot grill. Grill each side until blackened. Place chiles in a small paper bag and roll it closed. Set aside for 15 minutes to steam. Then carefully peel skins as much as possible off chiles, take out the seeds and mince the chile flesh.

2. In a blender or food processor, puree until smooth the corn and 2 cups of the milk. Set aside.

3. In a large pot, melt the butter over medium high heat. Add the onion and sauté until softened. Place all the ingredients into the pot and simmer for about 20 minutes, stirring constantly until the soup is hot and the corn is cooked. Add more salt and pepper to taste.

4. Garnish individual bowls with cheese and tortillas chips.

By Laura Flowers.


Patricia @ ButterYum said...

Have mercy! Hey, the heat will make you sweat more, which is supposed to cool you off, right?

Anonymous said...

This looks so delicious and creamy! I love poblano chilis.

Maria @ A Platter of Figs

natasha {schue love} said...

Oo I like the addition of the poblano chiles! Sounds delicious!

Joanne said...

I am SUCH a lover corn soup even in 100 degrees! I made some last year but there were no poblanos in it. Need to change that.

Veronica said...

I love fresh corn soup!! Sounds soooo good.

Monet said...

Hi Laura! I love soup year round...especially soup with fresh corn! Thank you for sharing with me tonight. I always leave with my heart full and my stomach growling. I hope you have a wonderful end to your week. Love from Austin!

Xiaolu @ 6 Bittersweets said...

I made a fresh corn soup that wasn't worth the trouble I went to last summer. The flavors here look way more exciting so I'm ready to try again 8)

Inspired by eRecipeCards said...

As always, GREAT photo. Using lots of poblanos these days. Just do not understand the difference in prices between a poblano and bell peppers. So discovered them as a regular item last year and loving them.

bookmarking this one

stickyheels said...

Hi Laura,
This may be a silly question, but are we meant to cook the corn on the cob in any way before cutting it off? Or do we just take the corn (raw) and slice the kearnels off?


Becca {A Blonde's Logic} said...

Looks delicious! I'll have to try it this summer!


The Cooking Photographer said...

Just slice the corn off raw. It will cook in the soup after it's pureed.


Unknown said...

Oh such a nice soup, and simple to make.

Desserts In My Kitchen said...

Excellent Laura. I have some fresh corn, now I know what I can make with them. I put some on the grill the other day. The corn was so sweet! This corn will be perfect with this recipe :)
~Cheryl D.

Unknown said...

The soup looks wonderful.

Sue said...

Such a perfect summer soup, Laura! I love soup because you add bread and you've got a meal:)

Kath said...

I've been wondering what to do with 6 ears of corn from the 4th in my I know!

I just discovered your blog this morning through pinterest. Love it!

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