Name: Creamy Poblano Corn Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Tex-Mex
Ingredients: 4 poblano peppers, seeded and sliced in half; 2 tablespoons butter; 1 tablespoon all-purpose flour; 2 leeks, cleaned, dark green sections removed, and finely sliced; 2 large garlic cloves, minced; 4 cups fresh corn kernels; 1 large russet potato, peeled and diced; 2 cups vegetable or chicken stock; 2 cups milk; 1 cup half-and-half or heavy cream; 1/2 cup sour cream; 1 teaspoon salt; Freshly ground black pepper, to taste; Optional toppings: chopped cilantro, crushed tortilla chips, diced avocado, and lime wedges

Description

This thick and creamy Poblano Corn Soup is packed with Tex-Mex flavor from roasted poblano peppers, sweet corn, tender potatoes, leeks, and garlic. Milk, cream, and sour cream create a rich, velvety broth, while roasted poblanos add a smoky flavor. Finish with fresh cilantro, avocado, lime, or crunchy tortilla chips for a comforting meal.

Ingredients

4 poblano peppers, seeded and sliced in half
2 tablespoons butter
1 tablespoon all-purpose flour
2 leeks, cleaned, dark green sections removed, and finely sliced
2 large garlic cloves, minced
4 cups fresh corn kernels
1 large russet potato, peeled and diced
2 cups vegetable or chicken stock
2 cups milk
1 cup half-and-half or heavy cream
1/2 cup sour cream
1 teaspoon salt
Freshly ground black pepper, to taste
Optional toppings: chopped cilantro, crushed tortilla chips, diced avocado, and lime wedges

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Instructions

Roast the poblanos: Preheat the oven broiler. Place the poblano pepper halves on a baking sheet and broil for about 20 minutes, turning halfway through, until softened and the skins are blistered and dark.
Peel and chop the peppers: Transfer the roasted peppers to a heat-safe bag or covered bowl and let them steam for 8–10 minutes. Carefully peel off the skins, dice the peppers, and set aside.
Cook the roux and aromatics: Melt the butter in a large, heavy-bottomed pot over medium-high heat. Add the flour and cook for 1 minute, stirring constantly. Add the sliced leeks and minced garlic and cook for 2 minutes.
Simmer the soup: Add the roasted poblanos, corn, diced potato, stock, milk, and half-and-half or cream. Bring to a boil, then reduce the heat to medium-low. Simmer uncovered for about 30 minutes, until the potatoes are tender, stirring occasionally.
Finish and season: Remove the pot from the heat and stir in the sour cream, salt, and black pepper. Taste and adjust the seasoning as needed.
Serve: Ladle the soup into bowls and garnish with cilantro, crushed tortilla chips, avocado, or a squeeze of fresh lime, if desired. Serve immediately.

Notes

Roasting the poblanos: Allowing the peppers to steam after broiling makes their skins easier to remove and helps develop their smoky flavor.
Make it vegetarian: Use vegetable stock instead of chicken stock.
Adjust the consistency: For a thinner soup, add a little extra stock or milk. For a thicker texture, allow the soup to simmer a little longer before adding the sour cream.
Choose your toppings: Cilantro, avocado, tortilla chips, and lime add freshness, creaminess, crunch, and brightness.
Nutrition: Nutrition information is estimated per serving.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Soup
Method: Stovetop, Broiling
Cuisine: Tex-Mex