Roasted Poblano Corn and Potato Soup
Smoky poblano peppers lend a mild heat that plays perfectly with the sweet corn in this roasted poblano corn and potato soup. This creamy soup is a new favorite in our family!
Servings 6 servings
Calories 279kcal
Ingredients
- 2-3 large poblano peppers
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion chopped
- 2 cloves garlic minced
- 2 cups Yukon Gold potatoes peeled and diced (3-4)
- 3 cups corn kernels frozen and thawed, or from approximately 4 ears of fresh corn
- 4 cups vegetable or chicken stock
- 1/2 cup heavy cream
- Juice from 1/2 a lime
- 1 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup chopped fresh cilantro
Instructions
- Heat the oven to 425 degrees F. Place the poblano peppers directly on a rack or on a sheet pan and roast, turning every 15 minutes, until lightly charred on all sides, about 30-45 minutes. Transfer to a bowl, cover, and let cool slightly. Remove the skins, seeds, and veins, then dice and set aside.
- Warm the olive oil in a large saucepan or dutch oven set over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30-60 seconds.
- Add the potatoes and cook, stirring occasionally, for 5 minutes. Add 2 cups of the corn kernels, reserving the remaining cup for garnish, and cook for an additional 4-5 minutes, stirring often.
- Pour in the stock and add half of the diced peppers. Bring to a boil, then reduce the heat to low. Cover and simmer for approximately 30 minutes.
- While the soup simmers, heat the remaining corn kernels in a small skillet for about 5 minutes, until tender, and stir in the reserved diced poblanos. Set aside.
- Using an immersion blender, or working in batches with a regular blender, purée the soup until smooth, then return it to the pot over low heat. Stir in the lime juice followed by the cream. Season with the salt and pepper, tasting and adjusting as needed.
- Ladle the soup into bowls. Spoon a small mound of the reserved corn and poblanos into the center of each bowl. Garnish with cilantro before serving.
Video
Notes
Storage Tips
Refrigerator: Store leftovers in an airtight container in the fridge for up to 3–4 days. The flavors actually deepen a little overnight, which somehow makes the leftovers even better.
Some notes on freezing: While this soup keeps very well in the refrigerator, I don't recommend freezing due to the potatoes (which have a tendency to turn mealy or grainy when thawed) or the heavy cream (which has a tendency to separate). If the textural changes from thawing the potatoes doesn't bother you though, you can always freeze it before adding the cream, and then stir it in when you heat it back up.
Reheating: Warm the soup gently over low heat on the stove or in the microwave, stirring occasionally until heated through.
Nutrition
Calories: 279kcal | Carbohydrates: 36g | Protein: 9g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 27mg | Sodium: 797mg | Potassium: 735mg | Fiber: 4g | Sugar: 9g | Vitamin A: 529IU | Vitamin C: 52mg | Calcium: 41mg | Iron: 1mg