SPICY POBLANO AND CORN SOUP
Enjoy this creamy soup for dinner made with corn, poblano chilies and onion that's ready in 15 minutes - perfect if you love Southwestern cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- In 3-quart saucepan, stir 1 cup of the corn and 1 1/2 cups of the milk. Heat to boiling over medium heat.
- In medium microwavable bowl, mix chiles, onion and water. Cover; microwave on High 4 minutes.
- Meanwhile, in blender, place remaining 2 cups corn and 1/2 cup milk. Cover; blend on high speed until smooth. Add pureed mixture to corn mixture in saucepan. Stir in chile mixture and salt. Cook 6 minutes over medium heat, stirring occasionally, until hot.
- Ladle about 1 1/3 cups soup into each of 4 bowls. Top each serving with 2 tablespoons cheese.
Nutrition Facts : Calories 260, Carbohydrate 44 g, Fiber 5 g, Protein 13 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 630 mg
CREAMY CORN AND POBLANO SOUP
This is another creamy corn dish that has no cream in it - in fact, it has no dairy at all. I simmer the corn cobs to make the stock. When the corn is sweet, so is the soup, and I love the contrast of the sweet, creamy potage against the spicy roasted peppers.
Provided by Martha Rose Shulman
Categories soups and stews, appetizer, side dish
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Take the corn off the cobs. You should have about 5 cups kernels. Set aside 1 cup of the kernels.
- Place the corn cobs in a large soup pot and add the water. Make sure they are covered or at least floating in the water; you can break them in half if they are very large. Bring to a boil, reduce the heat, partly cover and simmer 30 minutes. Season to taste with salt. Remove and discard the cobs. Line a strainer with cheesecloth and set it over a bowl. Strain the broth and measure out 5 cups. Freeze any leftover broth.
- Heat the oil over medium heat in a heavy soup pot and add the onion. Cook, stirring, until it is tender, about 5 minutes. Add the garlic and stir until fragrant, about 30 seconds, and then add the 4 cups of corn kernels and salt to taste. Cook, stirring often, for 4 to 5 minutes, until the corn is just tender. Add the corn broth and bring to a simmer. Cover and simmer for 30 minutes.
- Meanwhile roast the chilies, either directly over a gas flame or under a broiler, turning often until they are uniformly charred. Transfer to a plastic bag and seal, or transfer to a bowl and cover tightly. Allow the peppers to cool, then remove the charred skin, rinse and past dry. Remove the seeds and veins (I recommend that you wear plastic gloves for this) and cut in thin strips or dice.
- Steam the kernels set aside for the garnish for 5 minutes, until tender. Set aside.
- Working in batches, purée the soup in a blender, taking care to remove the insert from the top and cover tightly with a kitchen towel to avoid splashes. Return to the heat, taste and adjust salt, and heat through.
- Ladle the soup into bowls. Combine the steamed corn kernels and diced chilies and place a spoonful in the middle of each bowl of soup. Garnish with a sprinkling of cilantro or chives if desired, and serve.
Nutrition Facts : @context http, Calories 109, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 3 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 956 milligrams, Sugar 4 grams
CORN AND ROASTED POBLANO SOUP
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Combine the milk, cumin seeds, bay leaves and rosemary in a medium saucepan. Place over low heat and bring nearly to a simmer. (Do not boil.) Remove from the heat and let sit 20 minutes to infuse.
- Heat the olive oil or butter in a large saucepan or stockpot over medium heat. Cook the onions with the salt until golden brown, 15 to 20 minutes. Add the garlic and ground cumin and cook, stirring frequently, 5 minutes. Then stir in the corn kernels and diced chilies and continue cooking over low heat 5 more minutes.
- Using your finest strainer, strain the infused herbal milk into the corn and chili mixture. Bring to a very slow simmer over low heat. Gently simmer 15 minutes.
- Pour one third of the soup into a food processor or blender and puree. Stir back into the soup pot. Serve hot with the chives as garnish.
SPICY CORN AND COCONUT SOUP
A good corn soup is creamy and naturally sweet; an even better corn soup is spicy, refreshing and addictive. In this recipe, it's the combination of shallots, garlic, ginger, chiles and coconut milk, rather than heavy cream or butter, that makes the soup at once cooling and rich. It's a dinner in a bowl (and a vegan one at that), but it would surely welcome a side of steamed rice or salad of leafy greens. To serve, add garnishes that are any combination of spicy (extra fresh chile or store-bought chile oil), crunchy (toasted coconut, chopped peanuts or cashews, fried shallots) or fresh (torn cilantro, chopped scallions), and it'll be even more dynamic.
Provided by Sarah Jampel
Categories dinner, lunch, weekday, weeknight, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut the corn kernels off the cobs and transfer to a bowl. Using the back of a butter knife, scrape the cobs so that all of the milky juices collect in the bowl and the cobs look completely dry, like wrung-out sponges. Set aside. (If using frozen kernels, skip this step.)
- In a large stockpot over medium heat, heat olive oil. Add shallots, garlic, ginger and chile, and sauté, stirring occasionally, until soft and fragrant, 3 to 5 minutes. Add corn kernels and juices to the pot, and sauté until the corn is softer and brighter, about 3 minutes more.
- Add potato pieces, and stir to coat, 1 to 2 minutes.
- Now, pour in the vegetable broth and coconut milk. Bring to a boil, reduce to a simmer, cover, and cook for 8 to 10 minutes, until the potatoes are tender all the way through.
- Use an immersion blender to roughly purée the soup, so that it's creamy with some kernels of corn, chunks of potato, and chile flecks remaining. (Alternatively, ladle about half of the soup into a blender, blend until smooth, and return to the pot.) Season with lime juice and salt, and mix to combine. Ladle soup into bowls and garnish with toppings of your choice.
Nutrition Facts : @context http, Calories 482, UnsaturatedFat 8 grams, Carbohydrate 50 grams, Fat 32 grams, Fiber 6 grams, Protein 9 grams, SaturatedFat 22 grams, Sodium 1231 milligrams, Sugar 12 grams, TransFat 0 grams
More about "spicy sweet corn and poblano soup recipes"
CORN AND POBLANO SOUP | MEXICAN PLEASE
From mexicanplease.com
4.7/5 (12)Total Time 50 minsServings 3Calories 176 per serving
- Rinse the poblanos and tomatoes. Roast them at 400F for 30 minutes or so. I usually flip the poblanos after 15 minutes.
- Saute the chopped poblanos in 3 Tablespoons of butter over medium heat for a couple minutes.
SWEET-AND-SPICY CORN SOUP RECIPE - SOUTHERN LIVING
From southernliving.com
CREAMY SWEET CORN AND ROASTED POBLANO SOUP - THE …
From thenovicechefblog.com
SPICY ROASTED CORN AND POBLANO SOUP - HOW SWEET EATS
From howsweeteats.com
CORN AND ROASTED POBLANO SOUP | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (4)Total Time 1 hr 45 minsCategory SoupCalories 321 per serving
SLOW COOKER CHICKEN TORTILLA SOUP - SLENDER KITCHEN
From slenderkitchen.com
SPICY & HEARTY: PIONEER WOMAN TACO SOUP RECIPE - BLEND OF BITES
From blendofbites.com
15 A SWEET LIFE CHILE RELLENO CHICKEN SOUP - SELECTED RECIPES
From selectedrecipe.com
SPICY SWEET CORN AND POBLANO SOUP RECIPE - FOOD.COM
From food.com
TOP 47 SPICY CORN SOUP RECIPE RECIPES
From alhikmahfm.dixiesewing.com
POBLANO CORN CASSEROLE RECIPE | EATINGWELL
From eatingwell.com
13 BEST BABY CORN RECIPES AND SIDE DISHES - INSANELY GOOD
From insanelygoodrecipes.com
SWEET POTATO ROASTED CORN CHOWDER - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
SPICY SWEET CORN AND POBLANO SOUP | EDIBLE PARADISE
From edibleparadise.com
CREAMY POBLANO PEPPER SOUP - A SPICY PERSPECTIVE
From aspicyperspective.com
SPICY SWEET CORN AND POBLANO SOUP - BIGOVEN.COM
From bigoven.com
PACIFIC FOODS ORGANIC GLUTEN FREE POBLANO PEPPER & CORN …
From target.com
ROASTED POBLANO AND CREAMY CORN SOUP - TEXAS A&M UNIVERSITY
From dinnertonight.tamu.edu
TAMALES CON ELOTE Y CHILE POBLANO (TAMALES WITH CORN AND …
From aazhar.us.to
CREAMY ROASTED POBLANO CORN SOUP - LIVELY TABLE
From livelytable.com
TOP 46 SPICY CORN AND COCONUT SOUP RECIPES
From alhikmahfm.dixiesewing.com
ROASTED POBLANO CORN CHOWDER - SIMPLY RECIPES
From simplyrecipes.com
SWEET AND SPICY CHICKEN LASAGNA RECIPE WITH TIPS & TRICKS
From delishably.com
ROASTED POBLANO, SWEET CORN AND POTATO STOUP - IOWA GIRL EATS
From iowagirleats.com
You'll also love