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Sweet Corn Soup With Poblano Puree

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“Try to get sweet white corn for appearance, but yellow corn will work fine too.”
READY IN:
1hr 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the broiler then broil Poblano pepper, turning occasionally, until charred, about 8 to 12 minutes.
  2. Wrap pepper in paper toweling and let cool about 10 minutes; skin should slide off easily with the towel, just remove the seeds.
  3. In a blender, puree the pepper and 2 tablespoons chicken broth; transfer mixture to a bowl and rinse out blender.
  4. Meanwhile, melt butter in a large saucepan over medium heat; add onion and cook until tender, but not browned, about 8 to 10 minutes.
  5. Add corn, remainder of chicken broth, 3/4 teaspoon salt, and 1/4 teaspoon pepper; bring to a boil, reduce heat and simmer until corn is tender, about 10 to 15 minutes.
  6. Blend soup in batches, or use an immersion blender, until smooth; add water if needed.
  7. Taste and adjust seasonings.
  8. Serve with a drizzle of heavy cream and a drizzle of poblano puree; garnish with fresh cilantro, chopped, if desired.

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