Corn Soup with Roasted Poblano Peppers

After camping was cut short this weekend, we had 12 ears of corn left over that never got cooked.  Aaron suggested I make corn soup. I thought it was a great idea.  When I am looking for a simple recipe for inspiration, my first stop is always Real Simple.  I found this recipe and used it as my inspiration with a few adjustments. Here is my recipe.


  • 1 poblano pepper
  • 2 1/2 cups chicken broth (plus extra)
  • 2 tablespoons butter
  • 1/2 small onion, chopped
  • 5 cups fresh corn kernels (from about 10 ears)
  • kosher salt and black pepper
  • cilantro leaves and cotija cheese (optional), for serving

1. In a 500 degree oven, char poblano pepper until skin is black. Place in plastic bag and seal.  After 5 minutes, remove skin and seeds. Chop pepper.

2. Saute onions in butter until softeneed (do not brown). About 10 minutes.

3. Remove kernels from corn. Add to onions along with pepper and 2 1/2 cups chicken broth.  Season with salt and pepper. Bring to boil and then reduce heat and simmer for 15 minutes.

4.  Use a hand blender to roughly blend soup.  You can also puree half the batch in a blender. Add additional broth as needed to create desired texture.

5. Garnish with cilantro and cotija cheese.



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