Fresh Corn and Poblano Cream Soup

Poblano peppers are named after the Mexican state of Puebla, where they originated. They are mild in heat and have a rich, earthy flavor.

This is vegetarian and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Fresh Corn and Poblano Cream Soup

Cooking Method: Blending, Boiling Cuisine: American, Mexican Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 880

Best Season: Summer

Ingredients

Servings

• 2 cup Fresh Corn Kernels
• 2 pieces Poblano Peppers
• 1 medium Onion
• 2 cloves Garlic Cloves
• 4 cup Vegetable Stock
• 1 cup Heavy Cream
• 2 tablespoon Butter
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 2 tablespoon Cilantro
• 1 tablespoon Lime Juice
• 0.5 cup Tortilla Chips

Instructions

1. In a large pot, melt the butter over medium heat. Add the onion, garlic, and poblano peppers. Cook until the vegetables are softened.
2. Add the corn kernels and cook for another 5 minutes.
3. Pour in the vegetable stock and bring to a boil. Reduce heat and simmer for 15 minutes.
4. Using an immersion blender or regular blender, puree the soup until smooth.
5. Return the soup to the pot and stir in the heavy cream. Season with salt and black pepper.
6. Simmer for an additional 5 minutes.
7. Serve the soup hot, garnished with cilantro, lime juice, and crushed tortilla chips.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 220kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 25g9%

Sugars 8g

Protein 5g10%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.