Real Recipes From Real Home Cooks ®

poblano, corn, & potato soup

(2 ratings)
Recipe by
Cara Pryor
Mt Juliet, TN

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!

(2 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 45 Min

Ingredients For poblano, corn, & potato soup

  • 5
    poblano peppers
  • 4 - 5
    small red potatoes, peeled & chopped
  • 4 c
    chicken broth
  • 1 c
  • 2 c
    fresh or frozen corn kernels
  • 2 c
    chopped onions
  • 2 - 3 clove
    garlic, chopped
  • 2 Tbsp
    olive oil
  • 1/2 tsp

How To Make poblano, corn, & potato soup

  • 1
    Arrange 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.
  • 2
    Heat 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.
  • 3
    At 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.

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