- Calories 284
- Fat 14g
- Sat fat 8g
- Cholesterol 39mg
- Sodium 494mg
- Protein 9g
- Carbohydrate 38g
- Sugar 7g
- Fiber 6g
- Iron 1mg
- Calcium 19mg
Joan Munson’s Sweet White Corn Soup With Poblano Puree
Katherine Wolkoff
How to Make It
Step 1
Heat broiler. On a broilerproof baking sheet, broil the pepper, turning occasionally, until charred, 8 to 12 minutes. Wrap in a paper towel; let cool for 10 minutes. Use the paper towel to slide off the skin. Remove the seeds.
Step 2
In a blender, puree the pepper with 2 tablespoons of the chicken broth; transfer to a bowl. Rinse out the blender.
Step 3
Meanwhile, melt the butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until tender (do not let it brown), 8 to 10 minutes.
Step 4
Add the corn, the remaining 2½ cups of chicken broth, ¾ teaspoon salt, and ¼ teaspoon pepper and bring to a boil. Reduce heat and simmer until the corn is tender, 10 to 15 minutes.
Step 5
In the blender, working in batches, puree the soup until smooth, adjusting the consistency with water as necessary. (Alternatively, use a handheld immersion blender in the pot.)
Step 6
Serve the soup with a drizzle of the cream and the poblano puree; sprinkle with the cilantro.
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seabelis
2017-03-16T11:10:16-04:00
Disappointing.
wlse876fc15a654
2015-09-19T18:46:15-04:00
Delicious. I added cumin, a bit of nutmeg and saffron, used seafood stock instead of chicken, and added some poached shrimp on top to make this a meal. (Arugula salad on the side). The roasted pepper puree is a great addition, and you don't need the cream (though of course it's nice).
IFortuna
2013-09-20T08:44:33-04:00
You can make the chile puree or buy a can of the Anaheim chiles from Ortega or other brand. Easy and delicious also. The dried black chiles (chiles *****) are good this recipe and another mild pepper alternative. The dried chiles are soaked (reconstituted) and then roasted over the gas stove burner to remove the skin. I stick them through the stem with a fork and continue to turn them over the flame until the skin blackens and/or peels away from the pulp.
VintageKitchen
2010-08-28T17:31:22-04:00
Just fixed this for dinner, it was totally awesome!! I followed the recipe exactly and wouldn't change a thing about it.
bluestars128
2010-07-02T08:33:07-04:00
I skipped the cream, but this was still incredible! I added some cumin and corriander to the corn for some extra flavor.
marisa3636
2010-06-19T16:33:07-04:00
Just made this for dinner and it was delicious. Used 6 ears of white corn and ended up with 6 cups of corn kernels, so I used it all. You probably don't need 10 ears unless they are small. Poured on about a tsp of cream and a tsp of poblano puree to finish it off, and it was really tasty!
