Soup in August, you say?

Spicy Roasted Corn and Poblano Soup I

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

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

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

Spicy Roasted Corn and Poblano Soup

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  • 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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Spicy Roasted Corn and Poblano Soup I

And I do mean everything.