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Creamy Corn and Roasted Poblano Soup Recipe

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4.2 from 5 reviews

This creamy corn and roasted poblano soup is a flavorful and comforting dish made with fire-roasted poblano peppers, fresh or frozen corn, tender Yukon Gold potatoes, and a blend of aromatics. The soup is rich yet light, thanks to a touch of cashew or soy milk, and seasoned with cumin, oregano, and a hint of lime for brightness. Perfect for any season, this soup delivers a smoky, creamy experience that’s both hearty and satisfying.

  • Total Time: 45 minutes
  • Yield: 6-8 servings

Ingredients

Chiles

  • 4 large poblano green chiles, roasted, peeled, and chopped (about 1 1/2 cups) or canned chopped green chiles (1 to 1 1/2 cups depending on heat)

Soup Base

  • 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 and 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, or corn stock

Spices and Seasonings

  • 1 teaspoon sea salt
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon black pepper

Finishing

  • 1/2 cup rich cashew milk, unsweetened/unflavored soy milk, or heavy cream
  • Optional: 1 lime, cut into wedges for serving

Instructions

  1. Roast the chiles: Over a gas stovetop flame, grill, or broiler, char the poblano chiles until their skins are blackened all over. Let them cool slightly, then peel off the skins with fingers or a damp paper towel. Remove stems and seeds without rinsing. Roughly chop and set aside.
  2. Sauté aromatics: Melt the butter in a heavy-bottomed 5-6 quart pot over medium heat. Add diced onions and celery, stir to coat, and cook for 8-10 minutes until softened and beginning to brown.
  3. Add garlic and potatoes: Stir in minced garlic and cook for 1 minute. Add peeled potato chunks and the stock, then season with bay leaves, cumin, dried oregano, and sea salt. Increase heat to bring the pot to a simmer.
  4. Simmer potatoes: Reduce heat to maintain a gentle simmer and cook for 8-10 minutes, until the potatoes are just tender when pierced with a fork.
  5. Add corn and roasted poblanos: Stir in the corn kernels and cook for 4-5 minutes until cooked through. Add the chopped roasted poblano peppers and mix well.
  6. Finish soup: Remove the bay leaves. Stir in the cashew, soy milk, or cream to add creaminess. Season with black pepper to taste. For a thicker texture, optionally purée up to one-third of the soup using an immersion or regular blender, then mix back in.
  7. Serve: Ladle soup into bowls and serve with lime wedges to squeeze over the top for a fresh, bright finish.

Notes

  • You can substitute canned chopped green chiles for fresh poblanos; adjust quantity depending on desired heat.
  • Use vegetable or corn stock to keep the soup vegetarian/vegan if not using butter or heavy cream.
  • The soup can be thickened by blending a portion of it to create a creamier texture resembling a chowder.
  • Roasting the chiles adds smoky depth but can be skipped by using canned chiles; expect a milder flavor then.
  • Serve with lime wedges to brighten the rich flavors just before eating.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican-inspired
  • Diet: Vegetarian

Find it online: https://avascooking.com/creamy-corn-and-roasted-poblano-soup-recipe/