Sweet Corn and Roasted Poblano Soup
Ever since sweet corn showed up at the farmers’ mkt a month ago, I have been making cream of corn-potato soup non-stop (thank you Deborah Madison for the recipe!). Yes it’s that good—and super easy! And freezes wonderfully! Now I usually shop at the SFC Farmers’ Mkts and corn may be done for our farmers. But chances are you’ll see a lot of corn continuing at the grocery stores.
This recipe is so simple, but so delicious. I have only made it with fresh sweet corn and don’t know if it would be as good with frozen or canned corn. The sweetness of the corn is intoxicating and steals the show. Should you want to avoid dairy, you can just use broth and/or water. Keep in mind, the more broth you use (instead of water), the more flavorful it will be.
- 6 ears of corn, corn cut off the cob
- 1 medium yellow or white onion, diced
- 3 tbsp olive oil or butter
- 1.5 cups of cubed potatoes (I’ve been using small potatoes, so I don’t even bother to peel them)
- 2 – 4 cups of vegetable or chicken broth, homemade or low-sodium
- 4 – 6 cups of water
- Handful of fresh herbs (I’ve been grabbing thyme and Italian oregano from the garden), chopped
- 1 – 2 cups of milk
- Salt and Pepper
- Optional: Roasted poblano peppers to garnish
- Heat oil in stock pot. Add onions and cook until translucent over medium heat, about 7 minutes.
- Add herbs and cook a few minutes more minutes.
- Add broth and potatoes. Bring to a boil and cook for 5 minutes.
- Add water and corn and cook for an additional 15 – 20 minutes or until corn and potatoes are soft.
- Meanwhile, if you are using poblano peppers, roast them directly over the gas burner, turning so that the entire pepper becomes charred. Once charred on all sides, place into a paper bag. Close paper bag by rolling up the opening. Keep in the bag for 5 – 10 minutes. Not only will the peppers cool, but the steam trapped in the bag will help you peel off the charred skin. Over the sink (but not under running water), carefully peel off the charred skin. Discard the stem, membranes and seeds if desired. Cut into strips or cut into strips and dice. (The reason you don’t want to peel away the charred skin under running water is that it can wash a lot of the natural oils and flavor off of the peppers.)
- Note: The amount of liquid you add will determine how thick your soup will be (hence the ranges of each liquid).
- Let ingredients cool (or if you are impatient like me, make sure to hold down blender top with kitchen towel).
- Put half of ingredients into blender and add half of milk. Blend until pureed. Place in another bowl.
- Put the rest of the ingredients into the blender and add the rest of the milk. Place back into stock pot with the rest of the pureed mixture.
- Bring soup to a very low simmer for the flavors to mix. Season with salt and pepper to taste.
- Serve warm garnished with roasted poblanos.
Note: if you have an immersion blender, you can use that in the place of a regular blender. This soup freezes wonderfully! In fact, I made this soup for the 4th time this past week and froze the majority of it right before going out of town; when I arrived late on Sunday night I put it in the fridge and had lunch for Monday ready!