Roasted Poblano Soup with Corn and Potatoes -

Roasted Poblano Soup with Corn and Potatoes

A hearty and savory soup full of potatoes and flavorful poblano. Makes a great dinner or a delicious side.

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Course: dinner, Side Dish

Cuisine: American

Total Time: 1

Servings: people

Calories: 272kcal

Author: Candace Bourzac

Ingredients

1 cup corn, fresh or frozen
3 poblanos
4 potatoes, cubed
2 shallots
1 tablespoon olive oil
5 cups broth (or water and bouillon cube)
1/4 cup flour
1/2 cup heavy cream, room temperature
2 teaspoons cumin
1 teaspoon cardamom

Instructions

Line a baking sheet with tinfoil and lay 3 poblanos on it. Roast in the oven preheated to 400 F for about 40 minutes, flipping over once as they roast. Remove from oven once done and let them cool before removing skins.
While the poblanos are roasting, chop the potatoes and shallot.
In a large pot, add the shallot to 1 tablespoon of olive oil. Saute over medium heat until soft and translucent and slightly browned.
Once the shallots are done, add the flour in small increments, mixing with the shallots. Add 5 cups of broth and the chopped potatoes to the pot. Turn the heat up just above medium. Slowly stir in the heavy cream and spices.
The poblanos should be cooled down enough to remove the skins and dice. Poblanos have little spice to them. To lower the spiciness even more, be sure to remove the seeds.
Add the poblano and corn. Using a stick blender, blend up a bit of the soup. This, along with the flour, will help thicken the soup. You can also use a regular blender if that's what you have. Take out a cup of soup and blend it before returning it to the pot. Simmer over medium heat for 20 minutes, or until potatoes are fork tender.
Be very careful when blending hot liquids, especially with the stick blender, so it doesn't splash on you.
Top with cheese, sour cream, cilantro, crumbled bacon, and scallions if desired.

Notes

Store in an airtight container in the fridge for up to 5 days.
I do not recommend freezing this soup.
To lessen the spice of the poblano, be sure to remove the seeds after roasting.
Top with bacon, cheese, sour cream, or scallions if desired.
Wash your hands thoroughly after handling the poblano.
To reduce the amount of sodium in this recipe, mix water and broth to get to 5 cups. You can also use 5 cups of water and half a bouillon cube.

The nutrition information listed is for comparison purposes only and may vary based on individual cooking styles and measurements. The nutritional information calculated uses a third-party algorithm. Please consult a health professional for any nutrition guidance.

Nutrition