Chicken, Corn and Poblano Soup
"A creamy soup with a little kick. Makes a great dinner when it's cold out!"
- Ready In:
- 45mins
- Ingredients:
- 10
- Yields:
-
6 cups
- Serves:
- 4
ingredients
- 1 large poblano chile
- 1 tablespoon vegetable oil
- 1 small white onion, chopped
- 2 garlic cloves
- 3 cups corn kernels
- 1 tablespoon cornstarch
- 1 quart milk
- 12 ounces boneless skinless chicken breasts, cut in 1/2 inch cubes
- salt
- 1⁄4 cup chopped cilantro
directions
- Roast the poblano over an open flame turning regularly for about 5 minutes, or until blackened all over. This can also be done under the broiler for 10 minutes. Make sure the chile is about 4 inches from the flame. Cover the poblano chile with a towel once rit has finished roasting.
- Heat the oil in a medium saucepan over medium heat. Saute the onion and garlic about 8 minutes, or until onion starts to look translucent. Press the onion and garlic against the side of the pan with a slotted spoon trying to leave a fair amount of oil in the pan. Set the pan aside for later use.
- Transfer the garlic and onion to a food processor or blender. Add the corn, cornstarch and 1 1/2 cups milk. Puree.
- Strain the soup through a medium mesh strainer into the saucepan. Heat over medium and whisk often as the soup comes to a simmer.
- Once the chile is cool enough to handle, rub off the blackened skin. Pull out the stem and seeds. Rinse to remove any remaining bits. Cut into a 1/4 inch dice and stir into soup along with the chicken and remaining milk.
- Simmer until the chicken is cooked through, about 10 minutes. Season with salt to taste and serve garnished with cilantro.
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RECIPE SUBMITTED BY
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