Dinner Tonight: Creamy Corn Soup With Roasted Poblano Chile Recipe Recipe

Name: Dinner Tonight: Creamy Corn Soup With Roasted Poblano Chile Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large fresh poblano chile; 1 tablespoon vegetable or olive oil; 1 small white onion, sliced 1/4-inch thick; 2 cloves garlic, peeled; 3 cups corn kernels, cut from about 5 cobs or frozen; 1 tablespoon corn starch; 1 quart milk; 2 boneless, skinless chicken breasts, or about 3/4 pound leftover chicken; Salt to taste; Cilantro for garnish; Avocado pieces (optional)

Servings: persons

1 large fresh poblano chile
1 tablespoon vegetable or olive oil
1 small white onion, sliced 1/4-inch thick
2 cloves garlic, peeled
3 cups corn kernels, cut from about 5 cobs or frozen
1 tablespoon corn starch
1 quart milk
2 boneless, skinless chicken breasts, or about 3/4 pound leftover chicken
Salt to taste
Cilantro for garnish
Avocado pieces (optional)

1
Roast the poblano directly on the open flame of a stovetop or under a broiler until charred and blackened all over, 5-10 minutes depending on method. Transfer to a bowl and cover with a kitchen towel until cool enough to handle.
2
In the meantime, heat the oil over medium heat in a 3-quart saucepan and add the garlic and onion. Cook, stirring occasionally, until soft and golden. Transfer to a food processor along with the corn, cornstarch, and 1 1/2 cups of the milk. Process into a puree and transfer back to the saucepan, straining out the corn kernel skins if desired. Bring to a simmer, whisking frequently.
3
When the chile is cooled somewhat, rub off the blackened skins, pull out the stem and seeds, and rinse to complete the job. Cut into 1/4-inch strips or pieces, then stir into the simmering soup along with the chicken and remaining milk. Simmer until the chicken is cooked through, if necessary, stirring as you go. Serve with sprinkled cilantro and avocado, if desired.

308

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 large fresh poblano chile, 1 tablespoon vegetable or olive oil, 1 small white onion, sliced 1/4-inch thick, 2 cloves garlic, peeled, and more.

Yes, Dinner Tonight: Creamy Corn Soup With Roasted Poblano Chile Recipe falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Dinner Tonight: Creamy Corn Soup With Roasted Poblano Chile Recipe

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