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

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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.

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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

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Comments

  1. says

    I love the simplicity of these flavors. When you start with great, fresh ingredients no need to over complicate things.

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