poblano, corn, & potato soup
(2 ratings)
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This soup is a new favorite in my household. The recipe comes from Pati's Mexican Table. I added the potatoes and puréed it with a stick blender because that just sounded right. This is definitely on the spicy side, but it's so good!
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(2 ratings)
yield
4 serving(s)
prep time
15 Min
cook time
45 Min
Ingredients For poblano, corn, & potato soup
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5poblano peppers
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4 - 5small red potatoes, peeled & chopped
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4 cchicken broth
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1 cmilk
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2 cfresh or frozen corn kernels
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2 cchopped onions
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2 - 3 clovegarlic, chopped
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2 Tbspolive oil
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1/2 tspsalt
How To Make poblano, corn, & potato soup
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1Arrange poblano peppers on a baking sheet & roast under the oven broiler for 5 minutes a side. Remove peppers to ziplock bag. Seal the bag and let them "sweat" for about 20 minutes. Peel, stem, and seed the peppers. Cut them into largish dice.
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2Heat the oil in a Dutch oven over medium heat. Sauté the onions until just beginning to color, five minutes or so. Add the garlic and salt & sauté about a minute. Add the peppers and cook for another minute or two. Add the potatoes and the chicken broth. Cover halfway, bring to a boil, reduce to a simmer & cook 30 minutes.
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3At the end of the 30 minutes, use a stick blender to reduce the soup to a rough purée (I like it a little chunky). Add the corn and bring back to a simmer to heat the corn. Turn off the heat, stir in the milk, and serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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