Creamy Poblano Corn Soup: A Tex-Mex Delight

Indulge in the creamy, spicy goodness of this delectable Creamy Poblano Corn Soup. With its perfect blend of chunky ingredients such as potatoes, poblano peppers, and corn, this Tex-Mex favorite is sure to satisfy your cravings.

Easy Tex-Mex Comfort Food

Whether you prefer it blended or chunky, this poblano corn soup is the ultimate bowl of comfort. It combines the smoky, sweet, and mildly spicy flavors that Tex-Mex cuisine is famous for. And with a touch of fresh cilantro, it’s a delightful way to make use of fresh, canned, or frozen corn.

The recipe base is simple but incredibly flavorful. Garlic and leeks provide a savory foundation, while butter, milk, half & half, and sour cream add richness. Thickened with a secret ingredient, this hearty soup is a fantastic complement to any Tex-Mex meal. The vibrant yellow corn and deep green poblanos make it impossible to resist, especially when topped with cheddar or bacon!

Close-up of spoonful of poblano corn soup.

Unveiling Poblano Peppers

What exactly are poblano peppers? These large, fresh green peppers are a staple in Mexican cuisine. Measuring 6-7″ in length, they resemble elongated versions of green bell peppers or slightly flattened jalapeños. Once roasted and peeled, poblanos add a touch of sweetness and color without overpowering spiciness to dishes like salsas, soups, chiles rellenos, and rajas con crema.

A Gentle Heat

Contrary to popular belief, poblano peppers are not spicy at all. In fact, they register low on the Scoville heat scale, with only 1,000-2,000 heat units. They are much milder than jalapeños, serranos, and habaneros. Poblanos surprise with their sweet and mild flavor profile.

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Ingredients for poblano corn soup.

Ingredients for Sensational Soup

For this tantalizing poblano corn soup, the key ingredients are poblanos, corn, and milk. Here’s a summary of the necessary ingredients:

  • Poblano peppers – essential and irreplaceable
  • Butter – unsalted is preferred, but salted works too
  • All-purpose flour – important for thickening the soup
  • Leeks and garlic – flavor boosters
  • Fresh corn kernels – can be substituted with canned or frozen corn
  • Russet potato – alternatives include Idaho or Yukon Gold potatoes
  • Chicken stock – vegetarian option: use vegetable stock
  • Milk – full-fat is recommended, but low-fat can be used
  • Half & half – heavy cream can be used as a substitute
  • Sour cream – Mexican crema is a great alternative
  • Salt and pepper
  • Cilantro

Frozen Corn? No Problem!

If you prefer using frozen corn, make sure to thaw it overnight in the refrigerator and drain any excess liquid. Adding frozen corn directly to the soup will release too much moisture. To speed up the thawing process, place the frozen corn in a bowl of warm water.

Pot next to a bowl of poblano corn soup.

Crafting the Creamy Poblano Corn Soup

Making this creamy poblano corn soup is a breeze. Once you’ve peeled the poblanos, follow these simple steps:

  1. Roast the poblanos: Set your oven to broil and place the poblanos on a baking sheet. Roast them for 15-20 minutes, turning halfway through until charred and black on all sides.
  2. Peel the poblanos: Using kitchen tongs, carefully remove the poblanos from the oven. Transfer them to a sealed plastic bag and let them steam for 8-10 minutes. Once cooled, gently rub the blackened skin to remove it. Rinse it under running water if necessary.
  3. Dice the poblanos: Use a sharp knife to dice the roasted poblanos into bite-size pieces. Set them aside.
  4. Melt the butter: In a large pot over medium-high heat, melt the butter. Add the flour and cook for 1 minute, stirring continuously to break up any lumps.
  5. Cook the garlic: Add the leeks and garlic to the pot. Cook for 2-3 minutes until soft and fragrant.
  6. Add the corn, poblanos, and potatoes: Incorporate the diced poblanos, corn, and potatoes into the pot.
  7. Creamy goodness: Pour in the chicken stock, milk, and half & half. Bring the mixture to a boil, then reduce the heat to medium-low. Simmer uncovered for approximately 30 minutes until the potatoes are fork-tender.
  8. Serve: Remove the pot from the heat. Stir in the sour cream and season with salt and pepper to taste. Garnish with cilantro and serve immediately.
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Pouring in the milk, chicken stock, and half & half into the pot.

Tips for Sensational Soup

Want to take your poblano corn soup to the next level? Follow these tips to add extra flavor and save time:

  • Add bacon: Cook 3-4 strips of bacon and reserve the drippings. Replace the butter with the bacon drippings for a smoky flavor. Crumble the bacon and use it as a garnish.
  • Buy peeled poblanos: If available, purchase roasted and peeled poblanos from a Mexican supermarket to save time.
  • Use frozen poblanos: Thaw frozen poblanos, drain excess liquid, and use them in the recipe for a quick and easy cooking experience.
  • Experiment with garnishes: Try crumbled tortilla chips, chicharron, shredded cheddar, or sliced avocado as alternative toppings to add a twist to the recipe.
  • Blend it: For a thicker and heartier soup, blend the mixture without the poblanos and corn, then add them afterward for a chunky texture.

Bowl of poblano corn soup with a lime wedge.

Perfect Pairings for Poblano Soup

This poblano corn soup pairs perfectly with Mexican and Tex-Mex dishes. It’s especially delightful alongside Chicken Enchilada Pasta Bake or Mexican Casserole for an easy, one-dish meal. If you’re feeling adventurous and have more time on your hands, Birria Tacos, Lechon Asado, and Homemade Chicken Empanadas are excellent options.

Spoonful of chunky poblano corn soup.

Storing and Reheating Leftovers

Fully cool the soup and store it in an airtight container in the refrigerator for up to 4 days. Due to the milk and cream content, it’s crucial to avoid leaving the soup at room temperature for extended periods, as it can spoil quickly.

To reheat, microwave the soup for approximately one minute, stirring halfway through, until warm. Alternatively, heat it in a pot over medium heat for 4-6 minutes. Please ensure it is thoroughly heated before serving.

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If you prefer to freeze the soup, omit the potatoes, milk, half & half, and sour cream. Potatoes have a different texture after freezing, and the dairy ingredients may separate. Thaw the frozen soup in the refrigerator overnight, then add the missing ingredients and follow the recipe as usual.

More Hearty Soup Recipes

If you’re a soup lover, check out these other delicious and satisfying recipes:

  • Creamy Pumpkin Soup
  • Creamy Roasted Mushroom Soup
  • Roasted Garlic Cauliflower Soup
  • Easy Taco Soup
  • Instant Pot Tomato Soup
  • Loaded Baked Potato Soup

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