Description
A delicious and creamy soup made with fresh corn, poblano chiles, and Yukon gold potatoes.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large sweet onion (chopped)
- 2 poblano chiles (stemmed, seeded and chopped)
- 1 red bell pepper (chopped)
- 4 garlic cloves (minced)
- 1 ½ pounds Yukon gold potatoes (peeled and chopped)
- 4 cups low sodium vegetable broth (32oz or chicken broth)
- 4 cups corn (canned, canned fire-roasted, fresh, grilled, fresh or frozen (30oz))
- 2 ¼ cups whole milk (18oz or half-and-half, divided)
- 1 pinch cayenne pepper
- 2 teaspoons chili powder
- 1 teaspoon fresh ground black pepper
- 1 tablespoon granulated sugar
- 2 tablespoons cornstarch (16g)
- 4 ounces white American cheese (cut into cubes, from the deli, about 1 cup)
- to taste Mexican crema or sour cream and lime juice
- to taste cilantro
- to taste lime wedges
- to taste Queso Fresco cheese or Cotija
- to taste tortilla chips or strips
Instructions
- In a large pot or Dutch oven warm the butter and olive oil over medium heat. Add the onion, poblano chiles and red bell pepper. Sauté for 3 to 5 minutes or until slightly tender. Add the garlic and continue to sauté until fragrant, about 1 minute more.
- Add the potatoes, broth and corn. Bring to a simmer and cook over medium heat for 15 minutes or until the potatoes are tender but not mushy. Transfer 2 cups of the mixture to a separate heat-proof bowl, small saucepan or blender. Using a blender or an immersion blender process the 2 cups of soup so the potatoes and corn are pureed and creamy. Pour the puree back into the Dutch oven.
- Reduce the heat to low and stir in 2 cups of milk, cayenne, chili powder, black pepper and sugar.
- Combine the cornstarch with the remaining 1/4 cup of milk and stir until dissolved. Slowly add to the soup stirring until fully incorporated. Heat gently until thickened and bubbly. Remove from the heat and slowly add the diced American cheese, stirring until fully melted. Check the seasoning and add salt and pepper if needed. Serve immediately.
- Garnish each bowl with tortilla chips, crema, cilantro and lime wedges with the juice squeezed over the soup.
Notes
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- For a spicier version, add more cayenne pepper or some diced jalapeños.
- Leftover soup can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 30mg