Creamy Poblano Corn Soup
WHAT YOU NEED
- 4 poblano peppers, seeded and sliced in half
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 small yellow onion
- 2 large cloves garlic, minced
- 4 cups fresh corn kernels
- 1 large russet potato, peeled and diced
- 2 cups vegetable or chicken stock
- 2 cups milk
- 1 cup Cacique® Crema Mexicana Agria, plus more for garnish
- 1 teaspoon salt
- Freshly ground black pepper, to taste
- Fresh cilantro, chopped (optional)
- Fried tortilla strips or crushed tortilla chips (optional)
- Avocado slices (optional)
HOW TO MAKE IT
- Place peppers on a baking sheet and broil in the oven, turning often until peppers are soft and the skin is blistered and dark.
- Remove from oven and place in a plastic bag for 8-10 minutes to cool. Remove from bag and then gently remove skins and seeds from the peppers.
- In a large heavy bottomed pot over medium-high heat, melt butter. Add flour and cook for 1 minute, stirring constantly. Add onions and sweat the onion for 5 minutes. Add garlic, cooking for 2 minutes.
- Add the diced poblano peppers, corn, potato, chicken stock, and milk. Bring to a boil, then lower heat to medium-low and simmer for about 30 minutes, uncovered, until potatoes are cooked through.
- Remove from heat and stir in Crema Mexicana Agria, salt and pepper to taste. Garnish soup with tortilla strips, cilantro, sliced avocado and a drizzle of Crema. Serve immediately.
