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–+ servings
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5 from 1 vote

Creamy Corn and Roasted Poblano Soup

This creamy corn and roasted poblano soup is a hearty soup made with roasted poblano peppers, fresh corn (or frozen!), potatoes, and a handful of veggies and pantry staples. It’s easy to whip up, perfect for summer or winter, and will be one of your favorite soups in no time!
Servings: 6 -8
Author: Pamela

Ingredients

  • 4 large poblano green chiles to yield 1 1/2 cups roasted, peeled, and chopped, (can sub canned chopped green chiles, enough to yield 1 to 1 1/2 cups, the amount depends on how hot the chiles are)
  • 3 Tablespoons unsalted butter or plant butter
  • 2 medium brown/yellow onions diced
  • 2 celery stalks diced
  • 1 clove garlic minced
  • 2 medium Yukon Gold potatoes peeled, cut into 1-inch chunks (10 to 12 ounces)
  • 4 ears corn kernels sliced off the cob, about 4 cups corn
  • 5 cups chicken vegetable stock or corn stock
  • 1 teaspoon sea salt
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • ½ cup rich cashew milk unsweetened/unflavored soy milk or heavy cream
  • 1/2 teaspoon black pepper
  • Optional: 1 limes cut into wedges for serving

Instructions

  • Roast the chiles: If you have a gas stovetop, you can place the chiles directly over the flame until all of the skin is blistered. Otherwise, you can roast them on a grill or under a broiler. Just make sure they get blackened all over. After they’re charred, place the chiles on a plate to allow them to cool a bit. Use your fingers or a dampened paper towel to peel off the blistered skin. Cut them open, remove and discard the stem and seeds. Do not rinse them or else you’ll be removing some of their flavor. Roughly chop the chiles and set aside.
  • Melt the butter in a 5 to 6 quart heavy-bottomed pot over medium heat. Once the butter is melted, add the onions and the celery, stir to coat with the butter. Cook for 8 to 10 minutes, until the onions and celery are softened and are beginning to brown.
  • Add the garlic and cook for a minute more. Add the potatoes and the stock to the pot. Add the bay leaves, cumin, oregano, and salt. Increase heat and bring to a simmer. Lower heat to maintain a simmer and cook for 8-10 minutes until the potatoes are just cooked through.
  • Add the corn kernels to the pot and cook for 4 to 5 minutes, until cooked through. Add the chopped roasted poblanos to the pot.
  • Remove the bay leaves. Stir in the cashew milk. Add black pepper, more or less to taste. At this point, if you want a thicker base for your chowder, you can use an immersion blender or regular blender to purée up to a third of the soup.
  • To serve, squeeze a little lime on top of each bowl.

Notes

Recipe Tips
Frozen corn kernels will also work. You can use regular corn or sweet corn, depending on your preference. If making this in the colder months of soup season, you’ll need to use frozen corn as fresh corn isn’t in season.
Optional add-ins and toppings that go well with this soup: Toppings such as pepper jack cheese, sour cream, green onions, hot sauce, crispy tortilla strips, and fresh cilantro. Add-ins such as black beans, leftover chicken, or rotisserie chicken (you can also cook fresh chicken thighs or chicken breasts, shred, and add at the very end).
Serving & Storage Tips
Serve this creamy soup topped with a little lime juice and any other toppings you like! You can stir in shredded chicken and black beans as well if desired.
Store leftover soup in an airtight container in the refrigerator for up to 5 days. As it sits, the flavors meld and taste even better the next day! Store any toppings and garnish separately. Reheat on the stovetop for 3-5 minutes or in the microwave for 2-3 minutes.