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–+ servings

Creamy Poblano Corn Soup

This thick and creamy poblano corn soup is loaded with Tex-Mex ingredients like poblanos, corn, garlic, and sour cream. You'll love it!
Prep : 10 Total : 25 minutes
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Ingredients
  

Main Ingredients

  • 4 poblano peppers seeded and sliced in half
  • 2 tablespoons butter
  • 1 tablespoons all purpose flour
  • 2 leeks cleaned and dark green sections removed, then finely sliced
  • 2 large cloves garlic 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 & half or heavy cream
  • 0.5 cup sour cream
  • 1 teaspoon salt
  • freshly ground black pepper to taste
  • Cilantro
  • Crushed tortilla chips
  • Avocado
  • Lime

Instructions
 

Preparation Steps

  • Turn oven on to Broil. Place peppers on a baking sheet. Allow to roast for 20 minutes, turning half way through broiling, until peppers are soft & the skin is blistered and dark.
  • Remove from oven and place in a plastic bag for 8-10 minutes to cool. Remove from bag and you should be able peel the skins off easily. Dice the peppers and set aside until ready to use.
  • In a large heavy bottomed pot over medium-high heat, melt butter. Add flour and cook for 1 minute, stirring constantly. Add leeks and garlic, cooking for 2 minutes.
  • Add the already cooked poblano peppers, corn, potato, chicken stock, milk and half & half. Bring to a boil, then lower heat to medium-low and simmer for about 30 minutes, uncovered, until potatoes are cooked through.
  • Remove from heat and stir in sour cream, salt and pepper. Taste soup and adjust additional seasonings as needed to fit your tastes. Garnish soup with cilantro and serve immediately!