Spicy Roasted Corn and Poblano Soup.
Soup in August, you say?
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.
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?
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
- 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
- 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!
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94 Comments on “Spicy Roasted Corn and Poblano Soup.”
I have just found a new love with poblano peppers and well my love for corn has been like forever…so what a perfect combination…and corn summer soup hello can’t go wrong there! and I never judge with pizza – I blame the extra pieces gone on my kids.
This sounds delicious! I am looking for some new soup recipes (especially with football season starting!) and I will be adding this one to the growing list :)
The corn on the grill looks delicious. I’ll have to try this recipe.
And, I always get “x” because if I get “y” and don’t like it, I’ll regret I didn’t just go with “x” : )
Thank you for the recipe.
i agree with you on the spiciness levels. while i can handle more heat i think it takes away from the dish. the only reason to go past 6 on the spice level is if the rest of the dish is so horrid you ~need~ to hide the taste.
Delicious and perfect for late summer when corn and poblanos intersect.
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Fantastic sounding soup, I’d probably chuck in the seeds just cause I’m an idiot and like my spice at an 8 or 9. I’m with your hubby on the leftover pizza but only if it’s reheated under the grill, microwave and I’m out of there!
You can also do what my BFF does: just slice fresh uncooked jalapeños and add on top of soup at the table as a garnish. This way everyone gets the spiciness they like and it makes a nice presentation.
I just made this soup and the recipe calls for 1 cup chicken stock….well no way…you would end up with a pate! I added three more cups of chicken stock and now it looks like soup. Is this a deletion of the recipe list!!!!! It takes glorious…..and beautiful….please advise…..
Great looking soup!
Aaaaaand speaking of phenom, this is phenom. Neeeed it in my life.
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I loved this post on so many levels…
I totally get the summer soup thing. I’ve been making a corn-ey version of soupe d’hiver for a few weeks now and getting weird looks for it.
Corn + poblanos? I am sold!
Made this this morning as I wanted an easy side to warm up with dinner tonight. I used my immersion blender and left it very chunky so it was more of a side dish than a soup. Reminded me of a spicy creamed corn. Holy cow was it delicious! I left almost all of the seeds in my peppers and it wasn’t too spicy at all, but we like spicy things. Thanks for the great recipe!
My hubby and I had this for dinner tonight it was so good. It came together really fast once we were done roasting everything. The only change we made was to add some Frank’s Hot Sauce to it. We’ll definitely make this again!
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Made this tonight and its really good! I used mostly olive oil except for about 1 tbsp of butter and I replaced the half and half with almond milk. I also added cilantro and a tad more garlic and spice. Great way to use the wilting corn crop this season without having to be depressed by all of their shrively kernels. It turned out really well!
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This looks amazing! Just went to the farmers market to buy peppers and corn to cook this tonight. One question though… it says “To roast peppers, see here…” there’s no “here” to click.
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This is such a great soup. I did add some cumin to mine and it set it off, This is a winter staple. Thank you for sharing!
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Made this soup tonight. 1 – not near enough broth or stock to support the veggies. 2-the pictures show a ‘yellow’ soup, but adding the poblanos gives it a greenish color. Kudos to you for making the best of a photo op, but it is not reality. 3-while over all a good soup, something is missing and I don’t know what. The corn is sweet, the poblanos mild (they are NOT a spicy pepper) and it is creamy…but?
Bottom line for me is it is an excellent base to start with. I don’t care about the color, will add more broth and find the little bit of whatever that will make this a keeper. Any suggestions?
Let me add this…I have tried to roast poblanos for a while, with crappy results. I put them in oven with corn on broil, and have now found the best way to roast these peppers. So while your recipe did not exactly give me what I was looking for (but close), you did give me a leg up on roasting peppers. Thank you.
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This is not vegetarian
No shite. Who brought Einstein along!?
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just made this soup, it was delish! ! My boyfriend thinks it either needs bacon or sausage added to it for an ‘oomph’, but I thought it was good. I used 3 cups of low sodium chicken broth to thin it out, and since the link for the peppers doesn’t work, I used this site for directions on roasting the peppers: http://www.thisgalcooks.com/2013/01/27/food-tips-how-to-roast-poblano-peppers/
Made this today! I added a couple roasted jalapeños to spice it up and it is now VERY spicy, but I love that. I too had to add some extra broth but I actually like it a little thicker than a traditional soup. Next time i think I will leave some corn out of the blender so that I have some actual whole corn kernels left to bite into. Tl;dr: delicious!
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