Easy Roasted Poblano Corn Soup
A creamy, smoky, and slightly spicy soup featuring roasted Poblano and Jalapeño peppers with sweet corn. This fiber-rich, protein-packed soup is quick to prepare, perfect for weeknight dinners, and pairs beautifully with crispy tortilla strips, sour cream, and fresh cilantro.
Equipment
- 1 Baking tray
- 1 Plastic bag (for steaming peppers)
- 1 Large soup pan
- 1 Saucepan (for infusing milk)
- 1 Blender or immersion blender
- 1 Sieve
Ingredients
- 2 medium Poblano peppers
- 2 Jalapeño peppers
- 1 quart milk 2% combined with half-and-half, 3:1 ratio
- 1 –2 teaspoons ground chipotle pepper
- 1 fresh bay leaf
- 1 sprig rosemary
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 large onion chopped
- 1 teaspoon fine salt
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cumin
- 4 ears corn kernels about 3 cups if canned or frozen
For Garnish:
- Sour cream to taste
- Corn tortilla strips fried or store-bought
- Fresh cilantro chopped
Instructions
- Prepare the Peppers for Roasting: Preheat your oven’s broiler on high. Line a baking tray with foil or parchment for easy cleanup. Arrange the Poblano and Jalapeño peppers in a single layer on the tray, making sure they are not touching so they roast evenly. The goal is to char the skins until they blacken and blister, which will bring out a rich, smoky flavor essential for this soup.
- Roast the Peppers Until Charred: Place the tray under the broiler and watch carefully. The Jalapeños will cook faster than the Poblanos, so remove them once their skins are blackened and blistered. Turn the Poblanos as needed, allowing each side to develop a deep char. This process usually takes about 10–12 minutes, but keep a close eye to prevent burning beyond the flavorful char.
- Steam and Peel the Roasted Peppers: Once the peppers are evenly charred, transfer them immediately into a sealable plastic bag. Close the bag tightly and let the peppers steam in their own heat for 15 minutes. This loosens the skin, making it easy to peel. After cooling, remove the stems, seeds, and charred skin, and cut the peppers into small dice. Set them aside, keeping the smoky flavor intact.
- Infuse the Milk with Flavor: Pour your milk mixture (2% milk and half-and-half) into a medium saucepan. Add the chipotle pepper, bay leaf, and rosemary sprig to the milk. Warm the milk over low heat until it just begins to simmer. Do not allow it to boil. Once it reaches a gentle simmer, cover the pan and turn off the heat. Let the milk sit for 20 minutes to absorb the smoky and herbal notes. Strain before adding to the soup to remove solids.
- Sauté Aromatics for the Soup Base: In a large soup pan, heat the butter and olive oil over medium heat until melted and shimmering. Add the chopped onion and sprinkle with salt to enhance flavor. Cook for 5–7 minutes until the onions are soft and translucent, stirring occasionally to prevent browning. This step builds a savory foundation for the soup.
- Add Garlic, Spices, and Flour: Reduce the heat to medium-low. Stir in minced garlic, ground cumin, and all-purpose flour. Cook for about one minute, stirring constantly to prevent the flour from burning. This process helps create a roux-like base, which will thicken the soup gently while infusing it with aromatic spices.
- Incorporate Corn and Roasted Peppers: Add the fresh or frozen corn kernels and the diced roasted Poblano peppers to the pan. Cook for 3–5 minutes, stirring frequently, allowing the corn to release its natural sweetness and the peppers to mingle with the aromatics. This combination of roasted and fresh ingredients is what gives the soup its layered, vibrant flavor.
- Combine Milk and Vegetables: Strain the infused milk through a fine sieve to remove the bay leaf, rosemary, and chipotle solids. Gradually pour the milk into the vegetable mixture, stirring continuously to combine. Increase the heat slightly and bring the soup to a gentle simmer. Cook for 15–20 minutes, stirring occasionally. Avoid boiling, as this could affect the creamy texture of the milk and the delicate flavors of the peppers.
- Blend for Creamy Texture: Remove the soup from the heat and allow it to cool for a few minutes. Transfer half of the soup to a blender or use an immersion blender directly in the pot. Blend until smooth and creamy. Return the blended portion to the pan and stir gently to combine, creating a perfectly balanced texture with both smoothness and small bites of corn.
- Final Seasoning and Taste Check: Taste the soup and adjust seasoning as needed. Add more salt, pepper, or a touch of ground chipotle if you prefer extra heat. Simmer for an additional 2–3 minutes if you add more seasoning, allowing the flavors to meld perfectly.
- Prepare Garnishes: While the soup is finishing, fry corn tortilla strips in a small amount of oil until golden and crispy, or lightly crush store-bought strips. Chop fresh cilantro and set aside sour cream for topping. These garnishes add texture, freshness, and richness to each serving.
- Serve and Enjoy: Ladle the hot soup into deep bowls. Add a dollop of sour cream on top, sprinkle with crispy tortilla strips, and finish with fresh cilantro. Serve immediately to enjoy the creamy, smoky, and slightly spicy flavors at their peak. This soup pairs beautifully with a slice of crusty bread or a light salad for a complete meal.
Notes
- For a milder soup, remove the seeds from the Jalapeños and Poblanos before roasting.
- Use fresh corn for the sweetest flavor, but frozen or canned corn works well in a pinch.
- The milk infusion step is key: letting chipotle, bay leaf, and rosemary steep in warm milk adds depth and subtle smokiness.
- If you prefer a smoother soup, blend all of it instead of just half.
- Garnishes like crispy tortilla strips, sour cream, and fresh cilantro add both texture and visual appeal, enhancing the overall experience.
