Soup: Mexico – Sopa De Elote Con Poblano ▶ Sopa De Elote Con Poblano (Poblano Corn Chowder) (Poblano Corn Chowder)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 20 min

Additional 10 min

Total 45 min

Ingredients

2 large poblano peppers
2 ears sweet corn (or 2 cups / 300 g corn kernels)
1 tbsp (15 ml) olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 small russet potato, peeled and 1 / 2-inch diced
1 / 2 tsp ground cumin
1 / 4 tsp smoked paprika
1 / 8 tsp ground coriander (optional)
4 cups (960 ml) low-sodium chicken or vegetable broth
1 / 2 cup (120 ml) half-and-half or heavy cream
1 tbsp (15 ml) fresh lime juice
2 tbsp (8 g) chopped fresh cilantro, plus more for serving
Kosher salt and freshly ground black pepper, to taste
Optional garnishes: sliced scallions, crumbled cotija, hot sauce, lime wedges

Instructions

Char the poblanos over a gas flame, on a grill, or under a broiler until blistered all over. Place in a covered bowl for 10 minutes to steam, then peel, remove seeds, and dice.
Grill or broil the corn until lightly charred, turning occasionally. Cut kernels from cobs; reserve cobs for simmering.
In a medium pot, heat the olive oil over medium. Add the onion and a pinch of salt; cook until translucent, about 5 minutes. Stir in the garlic, cumin, smoked paprika, and coriander; cook 30 seconds until fragrant.
Add the potato, diced poblanos, corn kernels (reserve 1/2 cup for garnish), corn cobs, and broth. Bring to a simmer and cook until the potato is tender, 12–15 minutes. Discard the cobs.
Blend the soup partially with an immersion blender (or puree 2 cups in a blender and return) to achieve a creamy yet chunky texture.
Stir in the half-and-half, lime juice, and cilantro. Season to taste with salt and black pepper; warm gently without boiling.
Ladle into bowls and top with reserved corn, extra cilantro, and optional scallions, cotija, hot sauce, and lime wedges.