30 minutes
A comforting creamy corn soup with a delightful blend of sweet corn, tender chicken or savory ham, and the earthy heat of roasted poblano chile.
Fresh Poblano Chile, Roasted, peeled, seeded, and diced
each
Vegetable Oil, For cooking
tablespoons
Small White Onion, Sliced
each
Garlic Clove, Peeled
each
Corn Kernels, Fresh
cups
tablespoons
quarts
Chicken Breast Halves, Cubed
0 oz
Ham, Cubed
0 oz
to taste
Cilantro, Roughly chopped
cups
1. Roast the Poblano Chile
Roast the poblano chile on an open flame or broiler until blistered and blackened. Allow it to cool, then peel off the skin, remove the seeds, and dice it finely.
2. Cook Onion and Garlic
Heat oil in a medium saucepan over medium heat. Add sliced onion and whole garlic cloves, cooking until golden, about 7 minutes.
3. Blend the Corn Mixture
In a blender, combine the cooked onion and garlic with the corn kernels, cornstarch, and 1.5 cups of milk. Puree until smooth. Strain through a medium-mesh strainer back into the saucepan.
4. Simmer the Soup
Bring the strained corn puree to a gentle simmer over medium heat, whisking occasionally. Add the diced chile, cubed chicken or ham, and the remaining 2.5 cups of milk. Simmer for about 5 minutes.
5. Season and Serve
Season the soup with salt to taste. Ladle into bowls and garnish with chopped cilantro.
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