Creamy Corn and Poblano Soup Recipe (2024)

As soon as corn is picked the sugars start breaking down into starches and the flavor deteriorates. So on the same day I buy the corn I cut off the kernels and make the stock and freeze them both. When I make the soup I always use 50:50 corn stock & chicken stock and add a good pinch of red pepper flakes with the onion and a splash of lime juice at the very last. For special meals I like to add either crabmeat or shrimp as a final garnish with a dollop of crema or sour cream.

Re Step 6: Every time I see a direction beginning "Working in batches," these days, I cringe because I know what's not coming: "Alternatively, use an immersion blender." Since the latter makes this recipe (like many others) incrementally easier--no ladling, pouring, spills, or splatters; no blender container/lid to clean--I wonder why it hasn't been updated accordingly?!

Pretty good. Added chicken bouillon to the corn cooking in the corn broth. Removed the cobs but did not strain as the broth later gets purreed - so why bother. Also saluted the cup of corn in a little more olive oil instead of steaming, tossed in the chopped pepper, and cooked briefly.

As I'm someone who values expedience (i.e. I'm lazy), I use good no-salt vegetable stock in lieu of the corn stock, and it still comes out fantastic. In fact, this is one of my favorite vegetarian/vegan recipes since the pureed corn creates a nice creamy consistency that is dairy free. I also add a serrano or two to add some nice heat to the soup (they have a much better taste than jalapeños).

Secret to chili rellenos, and probably this soup, is not to rinse the roasted peppers once you've peeled them.

Delicious! I also added a chicken bullion while the corn broth was cooking. Added a nice touch of salt and depth of flavor. I also added the roast pepper strips into the soup base after it was done cooking and before I pureed it. I wanted the pepper flavor to be throughout the soup, blended in, not just as a garnish. The soup turns a lovely light green shade because of this. I loved this recipe!

Grilled the corn on the cob instead of cooking the kernels with the onions. Pureed the poblanos with the rest. Very good!! Great recipe.

This turned out so delicious! I spared myself the time with the peppers and just diced up some canned chipotles and used it with some cotija for a garnish. Made extra corn stock to use with the corn risotto recipe.

On roasting peppers -- I seal them in a paper bag to cool, rather than in plastic. Less moisture condensation this way.

Rinse the peppers? Surely, not.

To be more efficient, I would cook all 5 c. kernels at once and remove one cup before adding broth.

Flavorful soup. I used half broth and half water and brought the cut kernels with the cobs to a boil then simmered. This cut the time down. I roasted the one cup kernels in a pan then added with the onion and garlic. I also used an immersion blender. The Poblanos gave it a nice green color as it puréed. Added a little salt and black pepper to taste and that took it home. Thanks for the recipe.

Definitely throw the peppers in with the soup rather as just a garnish. I put a full one in while reheating after blending and it was great. Salt, pepper, and a dash of cumin at then end too.

I used store-bought off-season Florida corn on the cob along with the last poblanos from my garden, then I added one large baking potato, cut in tiny cubes and simmered until soft. I added nutritional yeast or "nooch" for color, umami, and thickness. We topped with more finely chopped roasted poblanos, cut corn, crunchy onion ring pieces from a bag, and green onions. We served it to a visitor from Mexico who was smitten.

My daughter made this and topped it with a smattering of blue cheese. A delicious addition!

Since this is a chowder, Yukon gold potatoes can also be added to create a creamy pureed broth. Simply dice and add to the oil at the same time as the corn. Then, you only need to add 6 cups of water or if preferred, a clear broth.

Wow this was incredible! I followed the recipe pretty closely but did use the immersion blender and blended in the poblanos. I highly suggest taking the extra step to simmer the corn cobs for the beautiful sweet corn broth. The poblanos gave a gentle heat to balance the sweetness from the corn. This is a winner!

Did not purée, added poblanos and soup garnish corn to bowl. Wonderful!

I normally like MSR's recipes, even the abstemious ones, but despite using beautiful, very fresh corn & poblanos, plus adding extra olive oil, I found this to be a very thin, not particularly flavorful soup. Even the recommended garnishes - roasted poblano, fresh cilantro & a squeeze of fresh lime - didn't revive it. And I love corn!

Made the soup and used Hatch Green Chili's as that is what I had on hand. Husband loved it. I will do again for him, but found it to be just okay. I added a spoonful of pico de gallo to mine and that helped perk up the dish.

DELICIOUS!!! I did not have Padilla chiles so I used Anaheim and it was a win. Also added some veggie stock. High recommend.

I had 1/2 lb of snow crab legs with garlic butter sauce leftover from Red Lobster because I filled up too much on cheddar bay biscuits. So I took all the meat outta those legs, saved the shells and then put them in a lil cheese cloth sachet. Added that sachet to the corn cob broth. Then instead of cooking the onions in oil I cooked 'em in that leftover garlic butter. Added the sachet back to the soup at the end of Step 3, then added the crab meat chunks as the very last step. Yr welc.

you should edit this to remove plastic ... you can do the pepper in a bowl with a towel! and really gloves?

Could you use canned corn?

This recipe is very technically time consuming. It is listed as about 2 hours, which is correct, but you are literally spending the entire time working. It is not good enough to warrant this amount of effort, in my opinion.

Delicious! Stole the shortcut of using a good veg stock base rather than making the corn stock (added no other salt). Roasted an extra poblano and a jalapeño because the garden had too many, added half into the soup before blending and would do it again. Corn was fresh enough that garnish was added raw. Topped with queso fresco.

So, so very good. I added a number of my go to seasonings and puréed with my immersion blender instead of a traditional one, which helped with cleanup. I also blended the poblanos into the soup instead of leaving them as a topping. I think it’s significantly better this way. I blended one poblano in from the beginning, then added one at the end of blending so it remained somewhat chunky.

Very delicious. Will make again. Definitely purée the pablanos in the soup and also add chicken bouillon as others recommend. I feel like it would be even better with one or two golden potatoes… might try that. Garnished just with lime and a little sour cream. Didn’t feel like it needed anything else.