35 minutes
A comforting and creamy corn soup with a hint of roasted poblano chile, paired with either chicken or ham.
Poblano Chile, Roasted, peeled, and chopped
each
White Onion, Sliced
each
Garlic Clove, Peeled
each
Fresh Corn Kernels, Pureed
cups
tablespoons
cups
Chicken Or Ham, Cubed
cups
Cilantro, Roughly chopped
to taste
to taste
1. Roast Poblano Chile
Roast the poblano chile over an open flame or under a broiler until its skin is blistered and blackened all over, about 5 minutes over an open flame or 10 minutes under the broiler. Set aside to cool.
2. Cook Onion and Garlic
Heat oil in a medium saucepan over medium heat. Add sliced white onion and peeled garlic cloves, and cook for about 7 minutes until golden and aromatic.
3. Prepare Corn Puree
In a blender or food processor, combine fresh corn kernels, cornstarch, and 1.5 cups of milk. Blend until smooth and strain through a medium-mesh strainer back into the saucepan. Bring to a simmer.
4. Add Chicken or Ham and Poblano
Peel the blackened skin off the cooled poblano chile, remove the stem and seeds, and chop. Add the roasted chile, cubed chicken or ham, and the remaining 2.5 cups of milk to the simmering corn mixture. Cook for about 5 minutes.
5. Season and Serve
Taste the soup and add salt as needed. Serve hot, garnished with roughly chopped cilantro.
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