Spicy Corn and Poblano Soup

I can never get enough corn in the summer, and I love it in soup, in spite of the heat (which is, for now, abating a bit!). This one has been my standby, and I do love it, but this one is a new favorite, bringing together the fire of spicy peppers and the sweetness of corn. The original recipe calls for the two to be mixed together, but since I like heat more than Eric does, I kept the poblano puree separate and added it on top. Delicious!

Now that we have a grill, dinner is always so much easier. I put veggies on, flip them from time to time, and enjoy the heavenly smells wafting in from the balcony.

One they’re nicely browned (or charred, in the case of the peppers), I let them cool for a while.

Six ears of corn will give you..a lot of corn!

Then it’s time for a quick sauté..

Before our mighty blender liquifies it.

I did the same to the poblanos, after removing the skins and seeds. So beautiful. I feel like this has been the summer of the poblano for me, and I’m happy about that. There are so many wonderful things in the world to eat, and I am excited anytime I try something new, and then elated if it becomes a part of my regular repertoire. Welcome to the club, poblanos!

This soup was gone too fast, but I am sure it will be making plenty of repeat performances around here. I can never say no to a bowl full of summer!

Spicy Corn and Poblano Soup
Adapted from How Sweet It Is

6 ears sweet corn, uncooked
2 poblano peppers
2 tablespoons olive oil
2 tablespoons unsalted butter, divided
1 sweet onion, diced
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon pepper
1 cup water
2/3 cup half and half

-Place corn and peppers on a heated grill, turning frequently, for 15-20 minutes. The peppers might take slightly longer than the corn to cook through and develop a good char on the skin. Once you have removed the vegetables from the grill, place the poblanos in a small bowl and cover with plastic wrap. This will help loosen up the skins. Let the corn cool before cutting kernels off the cob.
-In a large pot, heat olive oil and 1 tablespoon of butter. At medium heat, add onion and garlic along with salt and pepper, stirring to coat. Cook on medium heat for about 5 minutes, or until softened.
-Add the corn to the pot, stirring to combine well, and then add the water and 1/3 cup half and half. Bring to a boil and continue to stir for 5 minutes. Then turn off the heat.
-Carefully transfer hot soup to a high-powered blender (or use an immersion blender if desired) and puree until smooth. Place the soup back in the pot and turn heat to medium-low. Stir in the remaining butter and half and half, and then let it simmer for 10 more minutes, while stirring occasionally.
-Remove the plastic wrap from the small bowl and remove the skins and seeds from the peppers. Cut the peppers into small chunks. Be sure to wash your hands, your knife, and your cutting board thoroughly after handling them. Do not touch your face or eyes before washing your hands!
-Puree the peppers and add to each bowl of soup as desired. I like at least two heaping spoonfuls  but you can choose your own adventure!  And, of course, if you know you like spice, you can simply add the peppers to the corn while cooking and puree them together.

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