Creamy Corn and Poblano Soup

Alejandra Cota
Looking for an easy and satisfying creamy corn and Poblano soup recipe? Don’t look any further! This cream of corn and poblano soup requires just 20 minutes of prep and it will not disappoint you! The combination of ingredients like Poblano chile, corn kernels, chicken broth, garlic, evaporated milk, and milk will make this cream soup not too sweet and not too spicy. Just perfect!
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Ingredients
6
Portions
  • 2 tablespoons butter
  • 2 cloves garlic
  • 1 onion, cut into chunks
  • 2 cups corn kernels
  • 2 cups Poblano chile strips, cut into strips
  • 1 cup chicken broth
  • 1 cup evaporated milk
  • 1 cup whole milk
  • 1 pinch salt
  • 1 leaf bay
  • 1/4 cups Poblano chile strips, cut into strips, for garnish
  • 1/4 cups corn kernels, for garnish
  • 1/4 cups corn tortillas, cut into strips, for garnish
Preparation
20 mins
20 mins
Easy
  • In a small pot, heat butter over medium heat. Add garlic, onion, and Poblano chile. Cook until softened and until the aroma is released. Add chicken broth, condensed milk, and whole milk. Season with salt and bay leaf. Cook for 10 minutes. Let cool slightly.
  • Transfer to a blender and blend until perfectly incorporated.
  • Garnish creamy corn and Poblano soup with Poblano chile strips, corn kernels, and fried corn tortilla strips.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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