How do I char the corn and roast the poblanos? Char the corn directly over a gas flame or in a hot dry skillet until kernels blister and blacken in spots, about 5-7 minutes. Roast the 2 poblanos over flame or under the broiler until the skin is blistered all over, then steam them covered for 10 minutes and peel.
Are poblano peppers spicy? Poblanos are mild, around 1,000-2,500 on the Scoville scale - hotter than a bell pepper but far milder than a jalapeno. Roasting tames them further, and the heavy cream and sweet charred corn round out any edge. For more kick, leave in some seeds or add extra chili powder.
How do I make this soup thicker? The diced potato is your built-in thickener - simmer it until fork-tender, then puree 3-4 cups of the soup and stir it back in for a creamy, velvety body. The 1 cup of heavy cream adds richness too. For an even thicker pot, blend more, or simmer uncovered a few extra minutes.
Hey there, soup enthusiasts! Tell me, have you ever yearned for a dish that's like getting a warm hug from the inside out, bursting with rich flavors that take your senses on a whirlwind trip to a lively Mexican marketplace? Oh, I totally get it.
There’s nothing quite like being curled up with a bowl of something steamy and aromatic—spoon poised and ready for adventure.
Well, my culinary quests have led to some epic kitchen adventures (unsurprisingly involving generous taste tests—I mean, quality control is key!), resulting in an absolute treasure of a recipe.
Whether you’re venturing into new kitchen territories or simply seeking some savory inspiration to break the routine, this recipe promises comfort food status on speed dial.
So if you're eager for your taste buds to embark on their next fiesta-inducing escapade—you've got it! Apron up and let’s dive into this soupy creation together!
Ingredients
Instructions
- 1Over a gas stove or a grill, char the corn and poblano peppers. Turn them occasionally until they are evenly blackened and blistered on all sides.
- 2Place the charred poblanos in a bowl and cover with plastic wrap for about 10 minutes. This helps to steam them, making the skin easier to peel off.
- 3Cut the corn kernels off the cobs and set aside.
- 4Peel the skins off the poblanos, then remove the stems and seeds. Chop the peppers into small pieces.
- 5In a large pot, heat the olive oil over medium-high heat. Add the diced onion and bacon. Sauté until the bacon and onion are golden, about 5-7 minutes.
- 6Add the minced garlic and cook for another minute.
- 7To the pot, add the charred corn kernels, chopped poblano peppers, potato, some salt and pepper, cumin, chili powder, onion and garlic powder, and smoked paprika. Stir well to combine.
- 8Pour in the broth and bring the mixture to a boil. Reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld together.
- 9Add in the heavy cream during the last 5 minutes of cooking.
- 10Add the lime juice and season with salt and black pepper to taste.
- 11Ladle the soup into bowls and garnish with diced avocado, fresh cilantro, and a dollop of sour cream or Mexican crema if desired. For an extra crunch, add tortilla strips or crumbled tortilla chips on top.