A delicious soup with a nice bit of heat from the peppers, perfect for cold autumn nights.
Under the broiler or on the grill, char the poblanos on all sides and then place in a plastic bag to steam until they are cool enough to handle. Peel off and discard the skin, remove and discard the stem and seeds. Chop the cleaned peppers coarsely and set aside.
In a large pot, heat the olive oil. Saute the onion until lightly caramelized, then add the garlic and saute until the garlic is soft, about 2 minutes. Add the Wondra and stir continuously for one minute. Add the chicken stock and stir to mix. Add the poblanos and simmer for 20 minutes. Add the evaporated milk and mix well. Using an immersion bender or in small batches in a blender, blend the soup until smooth. Add the creamed and sweet corn, stir to mix and heat through. Stir in the cilantro and season to taste with salt and pepper.
Enjoy!
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We really enjoyed this! Mine didn’t come out the pretty color like the picture, more of a pea green, but it was soooo yummy! I forgot to add the cilantro and next time it will totally be a must to give it that extra punch!
This is one of the best soups I have ever made! I did skip the cilantro since I am not a fan.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
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Serves: 6 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
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Serves: 2 Level: Easy
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etsheow on 1.30.2010
This was awesome!! Really spicy the first night I had it, but the heat cooled down by the 2nd day. Instead of using evap milk and broth, I used 4 cups of skim milk with 4 chicken bouillon cubes. Great texture, great soup! Definitely a keeper!