Poblano, corn, & potato soup

Poblano, Corn, & Potato Soup Recipe

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Cara Pryor


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 votes
15 Min
45 Min


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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


  • 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.
  • 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.
  • 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.

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About Poblano, corn, & potato soup

Course/Dish: Vegetable Soup
Other Tag: Quick & Easy

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