Rating: 4 stars
102 Ratings
  • 1 star values: 4
  • 2 star values: 16
  • 3 star values: 16
  • 4 star values: 15
  • 5 star values: 51
Joan Munson

Gallery

Credit: Katherine Wolkoff

Recipe Summary

hands-on:
30 mins
total:
40 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • In a blender, puree the pepper with 2 tablespoons of the chicken broth; transfer to a bowl. Rinse out the blender.

  • 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.

  • 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.

  • 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.)

  • Serve the soup with a drizzle of the cream and the poblano puree; sprinkle with the cilantro.

Nutrition Facts

284 calories; fat 14g; saturated fat 8g; cholesterol 39mg; sodium 494mg; protein 9g; carbohydrates 38g; sugars 7g; fiber 6g; iron 1mg; calcium 19mg.
Advertisement
Advertisement