Soup in August, you say?

Spicy Roasted Corn and Poblano Soup I howsweeteats.com

Why yes. It’s a thing I’m doing.

I mean, it’s sort of a double edged sword because of the whole corn thing. We only can get GOOD corn around here for a few weeks out of the summer, and well… it’s in the summer. So everything corn-y has to come now, including soup. At least that’s my story and I’m sticking to it. I can’t be bothered to freeze things. That frozen box in my kitchen is a sad, sad sight.

Except for all of the ice cream. Now that’s amazing.

Spicy Roasted Corn and Poblano Soup I howsweeteats.com

I welcomed this soup with open arms because I have eaten a lot of pizza since Saturday. And I really mean a LOT of pizza. As in, we had to order a 30-cut on Saturday night. Yes… for two of us. The 12-cut just wouldn’t… cut it (pun what? ew.) for my husband… not enough pizza for him. And what’s horrible? Is that this comes from the man who straight up REFUSES to eat leftover pizza. He will eat chicken 10 days past it’s prime and chili that has been in the fridge for two weeks, but pizza that is less than 12 hours old? Nope. Not good enough. It’s this weirdo thing he has.

SO… if we are ordering from our favorite place, and the pizza sizes jump from 12-30 slices… you know what we’re getting. And I realllllly don’t like to throw out food, especially excellent pizza. So, uh… yeah. Needless to say… pizza in my face 24/7.

And then last night, I ordered more pizza when we were out because you know… that always happens. You go to another place where you enjoy “x” after you’ve already overdosed on “x” days prior to… but “x” is so good at this place that you can’t risk getting “y” or “z” because you will just regret it sooooo much.

Are you picking up what I’m throwing down?

Spicy Roasted Corn and Poblano Soup I howsweeteats.com

Yes soup… come to me!

From where I sit… here on my little couch… I’m telling you that this is pretty spicy, but not TOO spicy. Does that make sense? Do I ever make sense? Am I way too flakey for it to make sense? Let me explain. On a scale of 1-10, I prefer my spiciness at about a 4. Sometimes a 3. I know… huge wuss. I can’t take it. But I want to ENJOY my food. Not burn my freaking mouth off because I can’t taste a darn thing. Oh and I’m also a huge baby. So there’s that.

This comes in at about a 5-6 on the spicy scale. That was with zero seeds. Now obviously… the level may vary with your peppers. Your peppers may be spicier than my peppers… know what I’m saying? I hope so… because I have no idea what I’m saying. What I’m REALLY saying is don’t let the “spicy” part scare you away. And if it does, add about three cups of freshly grated cheddar cheese. And piles upon piles of tortilla chips. Because that makes everything right. [/donotprint]

Spicy Roasted Corn and Poblano Soup I howsweeteats.com

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Spicy Roasted Corn and Poblano Soup

Yield: serves 4

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Ingredients:

6 ears sweet corn, uncooked

2 roasted poblano peppers

2 tablespoons olive oil

4 tablespoons unsalted butter, divided

1 sweet onion, diced

3 garlic cloves, minced

1 teaspoon salt

1/4 teaspoon pepper

1 cup low-sodium chicken or vegetable stock

2/3 cup half and half

sliced green onions for garnish

tortilla chips for serving

Directions:

To roast corn, preheat the broiler on your over. Brush corn with olive oil and a sprinkle of salt, then place on a baking sheet. Broil for 15-20 minutes, rotating until golden brown. Remove from oven and set aside. To roast peppers, see here. Once corn has cooled, cut it off the cob into a bowl. Cut peppers into chunks.

In a large stock pot, add olive oil and 2 tablespoons of butter. Once hot add in onion and garlic along with salt and pepper, stirring to coat. Cook on medium heat for 5 minutes until softened. Add in peppers and corn, stirring to combine well, then add in chicken stock and 1/3 cup half and half. Bring to a boil and continue to stir for 5 minutes, then turn off heat.

Carefully transfer hot soup to a high-powered blender (or use an immersion blender if desired) and puree until smooth. I left a bit of texture to mine, but you can puree until totally creamy. Place back in the pot and turn heat to medium-low. Stir in remaining butter and half and half, then let cook, stirring occasionally, for 10 more minutes. Serve immediately with green onions and tortilla chips!

Spicy Roasted Corn and Poblano Soup I howsweeteats.com

And I do mean everything.

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89 Responses to “Spicy Roasted Corn and Poblano Soup.”

  1. #
    1
    Ali @ Peaches and Football — August 22, 2012 @ 6:59 am

    I actually enjoy soup year-round as long as i’m not eating it while sitting in my 90+ degree apartment. Otherwise it’s a non-issue. Soup is so good! And I’m with you on the corn, like many things you really can only get decent produce during a short window. Sad, very sad, but true!

    Reply

  2. #
    2
    movita — August 22, 2012 @ 7:03 am

    I have picked up what you threw down. I will now eat corn soup. But also, pizza. Because I feel that’s what you want me to do.

    Reply

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    3
    Simply Life — August 22, 2012 @ 7:13 am

    Oh I’m loving this! I have lots of fresh corn right now from our CSA- looks like the perfect way to use it!

    Reply

  4. #
    4
    Saule — August 22, 2012 @ 7:14 am
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    5
    Rachel Cooks — August 22, 2012 @ 7:18 am

    This is a summery soup so it is definitely acceptable. Besides, that’s what AC was made for. This looks perfect!

    Reply

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    6
    Kevin@Extraordinary BBQ — August 22, 2012 @ 7:28 am

    Holy wow this looks delicious! I may even try to freeze some roasted corn and peppers and see how it turns out in a couple months. Since my oven barely gets turned on in the summer I am going to cook the corn and peppers on my grill and get a little smokey flavor to them.

    Reply

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    7
    Claire @ Live and Love to Eat — August 22, 2012 @ 7:39 am

    My family is corn-obsessed – they’d love this soup!

    Reply

  8. #
    8
    Jennifer @ Peanut Butter and Peppers — August 22, 2012 @ 8:05 am

    Your soup looks amazing and by the way, how do you keep your grill grates so clean?

    Reply

    • Jessica — August 22nd, 2012 @ 8:59 am

      Hahaha that’s not my grill – just a wire rack over a baking sheet. :)

      Reply

  9. #
    9
    Angela @ Eat Spin Run Repeat — August 22, 2012 @ 8:09 am

    I agree with you on the whole corn only being good in the summer thing. I had to laugh about the spice factor… my dad and I have pretty high spiciness tolerances but my mum’s is about -50. My dad would make really spicy curries when I lived at home and when dinner was finally ready, the two of us would dig in (with plenty of fire-taming fluids nearby!) My mum on the other hand would just get really hungry because she’d be starving and couldn’t eat the curries because she claimed they’d “blow her head off”. More for me! :)

    Reply

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    Meg @ Peaches and Cake — August 22, 2012 @ 8:31 am

    It looks like drink-able cornbread and I WANT it.

    Reply

  11. #
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    Brenda @ a farmgirl's dabbles — August 22, 2012 @ 8:50 am

    Mmmmm…love all these flavors. The sweet corn is soooooo good right now. Want!!!

    Reply

  12. #
    12
    Katie — August 22, 2012 @ 8:56 am

    I am at about a level 3 on the spicy food scale, too. But I was really scared of your jalapeno feta dip (crazy feta, maybe?) and that knocked my socks right off (in a good way), so I’m trusting you here, too.

    Reply

    • Jessica — August 22nd, 2012 @ 8:59 am

      This is a LEEEETLE spicier than that… just a warning.

      Reply

  13. #
    13
    Katie — August 22, 2012 @ 9:00 am

    Well then bring on the cheese and tortilla chips…

    Reply

  14. #
    14
    joelle (on a pink typewriter) — August 22, 2012 @ 9:01 am

    Mmmmmmmmmmmmmmmmm, sounds wonderful and perfectly timed for nearly fall1

    Reply

  15. #
    15
    Liz — August 22, 2012 @ 9:10 am

    Cannot wait to make this!! I’m looking to take the spiciness to about a 6 or 7, wish me luck!

    Reply

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    Michele — August 22, 2012 @ 9:12 am

    Your recipes make me talk to my computer. Outloud. Today’s: “ohhhh HELL yes.”

    I clearly need more joy in my life. Until then… thank you :)

    Reply

  17. #
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    Lynne @ 365 Days of Baking — August 22, 2012 @ 9:13 am

    Sounds delish, especially when eaten right along side the pizza. Love grilled corn….and we haven’t had it yet this summer. Hunh? I’ll have to try and remedy that in these last few days.
    *sigh* Even that hunk o’ butter in the pan looks amazing.

    Reply

  18. #
    18
    Rose — August 22, 2012 @ 9:16 am

    I love soup in the summer too… I eat it all year round.. And we have had corn hanging out in the fridge forever that needs to be eaten! Just wondering if you think almond or soy milk would work in place of the half and half… or would it taste funky? I may just leave it out?

    Reply

  19. #
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    Ashley @ Coffee Cake and Cardio — August 22, 2012 @ 9:27 am

    Oh man, I love this soup! I just think pablanos are the best!!

    Reply

  20. #
    20
    RavieNomNoms — August 22, 2012 @ 9:53 am

    This looks amazing!! I am definitely going to be trying this! YUM

    Reply

  21. #
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    Devon | The Food Bitch Blog — August 22, 2012 @ 9:54 am

    No leftover pizza?! That’s crazytalk.

    Reply

  22. #
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    Averie @ Averie Cooks — August 22, 2012 @ 9:55 am

    Love the corn soup idea with roasted corn – and I bet the spices are perfect. Sweet and spicy, creamy with a bit of texture, sort of the best of all worlds all rolled into one.

    GREAT pics, too. Soup can be hard too to photograph because it’s both flat and shiny, the worst of all worlds :)

    Reply

  23. #
    23
    The Meaning of Me — August 22, 2012 @ 10:11 am

    Know what soup and great corn time means? Fall! Finally.

    Reply

  24. #
    24
    Heather (Heather's Dish) — August 22, 2012 @ 10:13 am

    anything spicy soup-wise wins for me!

    Reply

  25. #
    25
    Rachel Layfield — August 22, 2012 @ 10:18 am

    This looks so yummy and refreshing! I am SO ready for soup, summer, fall, whatever… so bring it on:)

    Reply

  26. #
    26
    Karla - Pizca de Sabor — August 22, 2012 @ 10:22 am

    Couldn’t stop laughing when reading this, you crack me up. But definitely I’m with you on the spiciness, I hate not being able to enjoy my food. My spicy scale is like a 2-3 and I’m Mexican!! My husband on the other hand, the spicier the better.

    Reply

  27. #
    27
    lisa — August 22, 2012 @ 10:38 am

    I love soup! It’s not too filling when it’s hot outside. I may throw some shrimpies in with it.

    Reply

  28. #
    28
    kim@hungryhealthygirl — August 22, 2012 @ 10:40 am

    Roasted sweet corn…..I totally get what you’re throwing down!!

    Reply

  29. #
    29
    Colleen @ Culinary Colleen — August 22, 2012 @ 10:55 am

    I LOVE corn and poblanos together, and I just happen to have a bunch of ears of corn sitting in my refrigerator right now!

    Reply

  30. #
    30
    Amy's Cooking Adventures — August 22, 2012 @ 10:55 am

    YUM!!! This looks amazing! I get my braces tightened next week, so it’s soup week for me – this one looks like the perfect addition to my soup menu!

    Reply

  31. #
    31
    Mikayla Jayne — August 22, 2012 @ 10:57 am

    I have been known to go to a restaurant, sit on the patio in 30+ weather (that’s celsius… so hot, sticky, sweaty, melty weather) and order pasta. My friends insist I’m crazy. I insist there’s nothing more delightful than penne.

    Reply

  32. #
    32
    Erika - The Teenage Taste — August 22, 2012 @ 10:59 am

    I love soup so much, not even the hot weather can keep me from enjoying it! Fortunately for me, I’m the only one in my household that likes (make that loves) corn so I get this soup all to myself! Yum!

    Reply

  33. #
    33
    j3nn — August 22, 2012 @ 11:46 am

    I know it’s early and it’s technically still summer–or so they say–but I’m gearing up for hot soups, too! I’d ready. :)

    Reply

  34. #
    34
    Sam @ Better With Sprinkles — August 22, 2012 @ 12:07 pm

    Soup is always good!

    And I’m with your husband on leftover pizza…just can’t do it. it needs to be fresh or the boyfriend gets to finish it off.

    Reply

  35. #
    35
    Michelle — August 22, 2012 @ 12:09 pm

    What is it with men and hating on leftover pizza? Thing #2380293820947304 I will never understand.

    Bring on the year round soup! I’ll never say no!

    Reply

  36. #
    36
    Courtney @ Bake. Eat. Repeat. — August 22, 2012 @ 12:40 pm

    I SO get it. The whole…it doesn’t matter that I’ve had salmon every night this week. The salmon at this place is SO GOOD I must have it. Nothing else will compare.

    I suffer from extreme restaurant decision making paralysis. If I know more than one thing is good on the menu, I’m in trouble. And the worst is when you order and then immediately think, NOOOOO, I’ve made the wrong decision! Come back man with the notepad!

    Reply

  37. #
    37
    Maura — August 22, 2012 @ 1:08 pm

    Haha PREACH. I love spicy food to a degree. A little spice can go a long way! Loading on the sriracha, wasabi, red pepper flakes so you can suffer through your meal doesn’t make you awesome or dangerous. It’s hilarious watching some of my guy friends ruin their meal while I’m enjoying mine(maniacal laugh).

    This looks fantastic! Can’t wait to make!

    Reply

  38. #
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    Ashley @ Wishes and Dishes — August 22, 2012 @ 1:16 pm

    I am needing to make this soon….it’s a done deal

    Reply

  39. #
    39
    Morgan @ moments of mmm — August 22, 2012 @ 2:27 pm

    I have been meaning to try a similar recipe myself! Thanks for doing all the work ;)

    Reply

  40. #
    40
    Stacy @ Say It With Sprinkles — August 22, 2012 @ 2:38 pm

    You posted this recipe at the perfect time – I need some new ways to eat more corn, you know, besides just gnawing it off the cob! :)

    Reply

  41. #
    41
    Holiday Baker Man — August 22, 2012 @ 2:41 pm

    What great flavours!

    Reply

  42. #
    42
    Eileen — August 22, 2012 @ 2:46 pm

    Who doesn’t want soup by this point in the summer? I certainly do. :) Roasted corn sounds like it would make a really amazing soup!

    Reply

  43. #
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    Destinie — August 22, 2012 @ 3:06 pm

    Wowza!! That looks like something I need to be eating. Like NOW

    Reply

  44. #
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    Karly — August 22, 2012 @ 4:00 pm

    I don’t care what month it is. I want this soup and I want it now.

    Reply

  45. #
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    Katrina @ Warm Vanilla Sugar — August 22, 2012 @ 5:14 pm

    This soup looks delicious, and I looove spicy!

    Reply

  46. #
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    Maria — August 22, 2012 @ 5:40 pm

    Save me a bowl!

    Reply

    • Jessica — August 22nd, 2012 @ 6:25 pm

      Come over for dinner! :)

      Reply

  47. #
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    Pretend Chef — August 22, 2012 @ 7:28 pm

    This looks so delicious. I crave spicy on occasion. I would love a bowl of this right now.

    Reply

  48. #
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    Katie @ Blonde Ambition — August 22, 2012 @ 7:52 pm

    This actually knocked my socks off. Corn and peppers are two of my fave summer things!

    Reply

  49. #
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    Krista f — August 22, 2012 @ 10:07 pm

    Made this tonight, crazy good. My husband could not get enough of it.

    Reply

  50. #
    50
    Stephanie — August 22, 2012 @ 10:10 pm

    Oh geeze, my soon-to-be-hubs loves leftover pizza SO MUCH that we always buy an extra pizza specifically to be eaten cold at 1am… But on to the corn!

    YESSSSSS! I got an immersion blender for my birthday last month and have been trying to figure out what glorious soup I can christen its usage with :) this.is.so.dinner

    Reply

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