Corn, Tomato and Zucchini Soup with Basil

Corn Tomato and Zucchini Soup

A light and healthy soup recipe brimming with all your favorite late summer vegetables. I’m a firm believer in eating soups all year around. Especially when the emphasis is on seasonal vegetables.

It’s a great way to take advantage of the abundance of zucchini and tomatoes overflowing your garden and flooding the markets. Besides, I don’t know of any rule that says you must eat soup piping hot. Lukewarm is fine. … 

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White Corn Soup with Poblano Cream Sauce

White Corn Soup with Poblano Cream

This is a farmer’s soup recipe made with sweet white corn, poblano peppers, and not much else! Just as it should be at this point in time…with farm-fresh corn popping up everywhere. The soup is an excellent showcase for the corn as the starring attraction. It can be eaten hot, luke-warm or cold, and is one quick soup to make.

The soup is made with corn kernels cut right from the cob, chicken broth and a few cobs to enrich the stock even further with corn-y flavor. I used mostly all white corn with a few yellow ears mixed in. The soup is simmered for 10 – 15 minutes and pureed. It’s up to you how smooth you want to make it. I left about 1/3 of the kernels whole to add some body and texture to the soup to serve as a main dish.

Poblano Cream Sauce

I made the poblano cream with a pepper plucked right from my garden. First the pepper is roasted under the broiler to heighten and bring out its natural smokey heat. It causes the flavor of the pepper to pop. Then it’s pureed with a small bit of broth and cream to make a spicy sauce to spoon over top of the soup.

Summer-time comfort food doesn’t get any better than this! The intense flavor of corn hits your mouth in an explosion of flavor; extra creamy and super sweet with a hit of earthy heat from the poblano cream that assaults your tongue at the last moment. Completely delicious.

White Corn Soup with Poblano Cream


White Corn Soup with Poblano Cream (Serves 4)
(adapted from Real Simple)
1 Poblano Pepper
4 cups Chicken or Vegetable Broth
3 tablespoons Heavy Cream or Milk
1 tablespoon Butter
1 tablespoon Canola or Vegetable Oil
1 small Onion, chopped
6 cups fresh White Corn kernels (from about 10 ears, reserve 2 or 3 cobs)
1 teaspoon Sugar
Sea or Kosher Salt and Black Pepper
Cilantro Leaves, for serving
1. Heat broiler. On a broilerproof baking sheet, broil the pepper, turning occasionally, until charred, 8 to 12 minutes. Wrap in a paper towel or place in a paper bag with top closed. Allow to cool for 10 minutes. Use a paper towel to remove the skin. Remove the seeds.
2. In a blender, puree the pepper with 2 tablespoons of the chicken broth and heavy cream; transfer to a bowl. Rinse out blender.
3. Meanwhile, melt the butter in a extra large sauce pan or soup pot over medium-low heat. Add the onion and cook until tender 8 to 10 minutes.Stir occasionally and do not allow the onion to brown.
4. Add the corn and 2 or 3 of the cobs snapped in half, the rest of the broth, sugar, ¾ teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer until the corn is tender, 10 to 15 minutes.
5. Remove and discard the cobs. In the blender, working in batches, carefully puree the soup until smooth, holding the lid of the blender down with a dish towel so the steam from the soup cannot blow the lid off! (Alternatively, use a handheld immersion blender in the pot.) Puree about 2/3 of the soup leaving some of the corn for texture if desired.
6. Serve the soup hot, luke-warm or cold with a drizzle of the poblano cream and cilantro leaves.


I‘m sending this to my lovely friend Deb of Kahakai Kitchen for her Souper (Soup, Salad or Sammie) Sundays Round-up!

And to my friend Chaya over at My Sweet and Savory for Meatless Mondays.

And also to the lovely Heather of Girlichef for Two For Tuesdays: Celebrate Real Food!

SouperSundays MyMeatlessMondays 24TbadgeGIRLICHEF

White Corn Soup with Poblano Cream Sauce

Keep those side dishes coming for the Showdown!

Be sure and enter my Cookbook Giveaway!

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Green Chile and Corn Casserole

Green Chile & Corn Casserole

 I made this zesty corn casserole for Christmas dinner and it’s now one of my favorite tried and true side dishes. We needed another side and this combo was brewing in the back of my mind for some time. I thought it would be perfect with my Corn Bread & Sausage stuffing in keeping with the Southern theme I had going on. And I was right.

I threw it together at the last minute and crossed my fingers & my toes that it would turn out. That’s just one of the things I love about it. It’s quick to make as well as to bake but doesn’t sacrifice quality or flavor. I made it since then for a companion to tacos. It’s great alongside any kind of Tex-Mex or Mexican food as well as steak or chicken. It’s creamy, piquant, with a little bit of sweetness from the corn; totally satisfying, comforting and melt-in-your mouth delicious!

Green Chile & Corn Casserole

Green Chile & Corn Casserole
(by Reeni)
1 cup Sour Cream
1/4 cup Milk
1 teaspoon Thyme
1 – 4 ounce can chopped Green Chile
16 ounces Corn, lightly steamed if frozen, drained well if canned
1 + 1/2 cup extra sharp Cheddar Cheese, shredded
Sea or Kosher Salt & fresh Black Pepper
2 tablespoons Corn Flake Crumbs or Seasoned Italian Bread Crumbs
1 tablespoon Butter
1. Preheat oven to 400 degrees. Grease an 8×8 casserole dish.
2. In a medium mixing bowl whisk sour cream, milk, and thyme together until well combined.
3. Add green chiles with juices, corn, and cheddar. Season well with salt and pepper. Mix well.
4. Pour into greased casserole dish. Sprinkle crumbs evenly over top. Cut butter into tiny cubes and dot the top with them.
5. Bake for 20-25 minutes until top is golden brown and casserole is bubbly.

Green Chile & Corn Casserole

Green Chile & Corn Casserole on FoodistaGreen Chile & Corn Casserole

White Chicken Chili

White Chicken Chili

I made this Chicken Chili to go along with the Cheddar & Green Chile Beer Bread from my last post. After seeing White Chicken Chili all over the Internet lately I couldn’t resist its temptations any longer. I contemplated adding diced tomatoes, even going so far as to take the can out and put it on the counter. But this was white chili and adding tomatoes just felt wrong. Even with the milk.

Instead of the tomatoes that chili is known for chicken broth and evaporated milk make up the broth. I used leftover roasted chicken, meaty cannelini beans, crispy corn, and generous amounts of onion, green pepper, garlic, Chipotle peppers and spices. I like my chili pretty spicy, adjust it to suit your own taste. You can also double the beans for a thicker chili, this has a lot of broth to it. The flavor is almost indescribable; largely in part from the cinnamon and nutmeg. It adds a delicious note to the flavor, not quite sweet, and it might be that you can smell it more so than you can taste it. Either way it was incredibly warming, hearty, and satisfying. And different. In a good way.

White Chicken Chili
White Chicken Chili
(by Reeni)
1 yellow onion, diced
1 green bell pepper, thinly sliced
Vegetable oil, for sauteing
4 cloves garlic, minced
1-2 Chipotle Peppers in Adobo, deseeded, minced*
1 tablespoon Chile Powder
1 teaspoon Cumin
1 teaspoon Oregano
1 teaspoon Sea or Kosher Salt
1/2 teaspoon Black Pepper
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg
2 teaspoons Worcestershire Sauce
4 cups Chicken**, cooked, rough-chopped
1 – 14 and 1/2 ounce can White Beans, like Cannelini (can be doubled)
1 cup Corn, frozen or canned, drained
1 – 14 and 1/2 ounce can Chicken Broth
1 – 14 and 1/2 ounce can Evaporated Milk
Sour Cream
Extra Sharp Cheddar, shredded
Shredded Lettuce
Soft Bread Croutons
Tortilla Chips
Diced Tomato
Diced Green or Yellow Onion
1. In a large soup pot or heavy bottomed sauce pan saute the onion and green pepper in two tablespoon of oil over medium-low heat until soft and tender. Add garlic and saute until fragrant. Add the Chipotles and all of the dry spices along with little more oil if the pan is dry. Mix well and continue sauteing for 4-5 minutes.
2. Add the Worcestershire and chicken mixing well with the onion/spice mixture. Add the beans, corn, chicken broth, and milk. Simmer for 25 minutes. Taste halfway through and re-season with salt/spices if desired, and again before serving.
3. Serve with toppings of your choice.
*The Chipotles can be omitted or substituted with another type of pepper or with cayenne pepper.
**To use raw chicken breasts, trim of fat and rough chop, add them in after all the vegetables are sauteed and pan-fry on all sides.

Look at those delicious beer bread croutons soaking up all that flavor!

White Chicken Chili

Chicken and White Bean Chili on FoodistaChicken and White Bean Chili