30 minutes
A comforting and creamy corn soup with the added flavors of chicken or ham and the smoky depth of poblano chile.
Poblano Chile, roasted, peeled, and chopped
each
tablespoons
White Onion, sliced 1/4 inch thick
each
Garlic Clove, peeled
each
Corn Kernels
cups
tablespoons
quarts
Chicken Breast Halves, cubed into 1/2-inch
0 oz
Ham, cubed into 1/2-inch
0 oz
to taste
Cilantro, roughly chopped
cups
1. Roast Poblano Chile
Place the poblano chile over an open flame or under a broiler, turning it until the skin is blistered and blackened, about 5 to 10 minutes. Once roasted, set aside to cool.
2. Cook Onion and Garlic
Heat a tablespoon of vegetable or olive oil in a medium saucepan over medium heat. Add the sliced onion and garlic cloves, cooking until the onion is soft and translucent, about 7 minutes.
3. Blend Corn Mixture
In a blender, combine the cooked onion and garlic with the corn kernels, cornstarch, and 1.5 cups of milk. Blend until smooth, then strain the mixture into a pan.
4. Simmer Soup
Heat the strained corn mixture over medium heat until it begins to simmer gently. Peel off the charred skin of the poblano chile, remove the seeds, chop the chile, and add to the pot with the chicken or ham and remaining milk. Simmer for 5 minutes.
5. Season and Garnish
Season the soup with salt to taste, ladle into bowls, and garnish with chopped cilantro. Serve immediately.
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