CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

El Jarro's Roasted Poblano And Corn Soup

toonvar's
recipe box


Printview my recipes
this recipe viewed 19 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest

Category: Recipes
    Prep Time:       Cook Time:       Total Time:  


view the recipe on CDKitchen to print, change serving sizes, etc

Serves/Makes: 10
Ready in: 30-60 minutes

  • 3 cups corn kernels
  • 8 medium poblano chiles, roasted
  • 4 tablespoons butter
  • 2 teaspoons minced garlic
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped chives
  • 8 ounces cream cheese, at room temperature, cut into chunks
  • 1 quart heavy cream
  • 8 ounces chicken broth
  • 1 teaspoon white pepper, or to taste
  • water, as needed to thin soup to desired consistency
  • salt, to taste

***Garnish***

  • chopped fresh cilantro leaves

Remove silk from fresh corn, but leave husks attached. Wrap the cobs loosely with the husks and place over hot coals or in a 450 degree F oven, turning as needed, for about 15 to 20 minutes, or until cooked. (The process will be quicker on an outdoor grill.) Let cool, remove the husks, then cut the kernels from the cobs using a sharp knife.

Meanwhile, place poblano chiles over a hot fire or under the broiler, turning as needed until the skins are blackened. Remove from oven and place chiles in a plastic or paper bag until cool, allowing the steam to loosen the skins. Remove the stems, seeds and skins and discard; cut chiles into 1/4-inch cubes.

Place half of the corn kernels and half of the chiles in a blender and puree until smooth. Leave the remaining kernels whole. Proceed with recipe or refrigerate corn and chiles until needed.

Heat butter in a large pot. Add garlic and saute briefly. Add red pepper and chives and continue sauteeing for 2 to 3 minutes more. Add reserved corn and poblanos, the cream cheese, heavy cream, chicken broth and pepper. Bring to a boil, reduce heat and simmer, whisking, until cream cheese has been incorporated. Add water to thin the soup if desired. Season to taste with salt and add more pepper if needed. (Soup can be made ahead, then cooled, covered, and refrigerated. Reheat slowly, thinning with water if necessary.)

To serve, pour into heated bowls and garnish with cilantro.


Recipe Source: cdkitchen.com

Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

El Jarro's Roasted Poblano And Corn Soup
   by sealibra75








Fire-roasted Corn And Poblano Chile Tacos
   by HappyCook80



Fire-Roasted Corn and Poblano Chile Tacos Filling; 1 tbsp. butter 1/2 medium white onion, finely diced 3 cloves garlic, peeled and sliced 3 medium to large poblano chiles, roasted, peele




Spicy Corn And Poblano Soup
   by HappyCook80



Spicy Corn and Poblano Soup 3 large garlic cloves, unpeeled vegetable oil for coating garlic 1/4 teaspoon coriander seeds 1/4 teaspoon cumin seeds 3 medium sweet onions such as Vidalia, Walla




Roasted Corn And Pepper Soup
   by sgre52160



4 ears yellow corn, shucked 3 bell peppers, (red, orange or yellow) OR 1 jar roasted peppers packed in water 5 Roma tomatoes, peeled, de-seeded and chopped OR 1 1/2 cups of diced tomatoes, drained




Roasted Tomatillo And Poblano Salsa
   by sgre52160



2 medium white onions, skin left on and halved 2 large poblano peppers 10 tomatillos (about 2 pounds), husked and washed 1-2 jalapenos (optional) 4 large garlic cloves, whole with skin left on 1





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.