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+ servings

Roasted Poblano Pepper and Corn Soup

This Roasted Poblano Pepper and Corn Soup mellow, sweet, and spicy; one of my favorites especially served with some friend tortilla strips.
Course Soups and Stews
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 Servings
Calories 387kcal
Author Barb


  • 2 Poblano peppers
  • 2 Jalapeno peppers
  • 1 quart milk I used 2% milk combined with half and half with a 3:1 ratio
  • 1-2 tsp ground Chipotle pepper
  • 1 fresh bay leaf
  • 1 sprig rosemary
  • 1 Tbsp butter
  • 1 Tbsp olive oil
  • 1 large onion
  • 1 tsp fine salt
  • 3 cloves garlic
  • 2 Tbsp all purpose flour
  • 1 Tbsp ground cumin
  • 4 ears of corn kernels removed (or approximately 3 cups of corn, canned or frozen)

For the Garnish:

  • Sour Cream
  • Corn tortilla strips fried in a little oil until crispy or purchased tortillas, lightly crushed
  • Cilantro


  • Set the broiler on high, lay both the Poblano and Jalapeno peppers in one layer on a baking tray and broil until the skin is black and blistered; turning as needed to roast on all sides. Remove the jalapeno early if necessary as the Poblano will take longer.
  • Transfer the charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes.
  • Peel the skins off and discard (they should just slip off) and remove the stems and seeds. Cut into dice. Set side.
  • Put the milk into a large pan. Add the chipotle pepper, bay leaf and rosemary to the milk. Bring the milk to a simmer, cover and turn off the heat and let infuse for 20 minutes.
  • In a large soup pan, melt the butter and oil over medium heat. Add the onion and salt and cook until softened, but not browned.
  • Reduce the heat to medium-low and add the garlic, flour and ground cumin and cook for another minute. Add the corn and roasted poblanos and cook for a few minutes.
  • Strain the milk through a sieve and add it to the vegetables. Bring to a simmer and cook for about 15 - 20 minutes (do not boil). Remove from the heat and leave to cool for a few minutes.
  • Put half the soup into a blender and blend until smooth and add it back to the pan.
  • Check seasoning.
  • Serve in deep bowls and top with a dollop of sour cream, crispy tortilla strips and cilantro.


Serving: 18 | Calories: 387kcal | Carbohydrates: 47g | Protein: 14g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Cholesterol: 29mg | Sodium: 800mg | Fiber: 4g | Sugar: 6g