Ingredients
Main Ingredients
- 4 poblano peppers, seeded and sliced in half
- 2 tablespoons butter
- 1 tablespoon all purpose flour
- 2 leeks, cleaned and dark green sections removed, then finely sliced
- 2 large cloves garlic, minced
- 4 cups fresh corn kernels
- 1 large russet potato, peeled and diced
- 2 cups vegetable or chicken stock
- 2 cups milk
- 1 cup half & half, or heavy cream
- ½ cup sour cream
- 1 teaspoon salt
- Freshly ground black pepper, to taste
Optional Toppings
- Cilantro
- Crushed tortilla chips
- Avocado
- Lime
Instructions
- Roast the Poblano Peppers: Preheat your oven to the broil setting. Place the seeded, halved poblano peppers on a baking sheet and broil them for about 20 minutes, turning halfway through until they are soft and their skins are blistered and charred.
- Peel the Peppers: Remove the peppers from the oven and place them inside a plastic bag to steam for 8-10 minutes. This will loosen the skins, making them easy to peel off. Once cooled, peel off and dice the peppers. Set aside.
- Sauté Aromatics: In a large heavy-bottomed pot over medium-high heat, melt the butter. Add the flour and cook for about 1 minute while stirring constantly to create a roux. Add the sliced leeks and minced garlic, cooking for 2 more minutes until fragrant and softened.
- Add Soup Ingredients: Stir in the cooked poblano peppers, fresh corn kernels, diced potato, stock, milk, and half & half. Bring the mixture to a boil, then reduce the heat to medium-low and simmer uncovered for around 30 minutes, or until the potatoes are tender.
- Finish the Soup: Remove the pot from the heat. Stir in the sour cream, salt, and freshly ground black pepper. Taste and adjust the seasonings as needed.
- Serve: Ladle the soup into bowls and garnish with optional toppings such as cilantro, crushed tortilla chips, avocado slices, and a squeeze of lime for brightness. Serve immediately to enjoy the creamy, smoky flavors at their best.
Notes
- You can use vegetable or chicken stock depending on your preference or dietary needs.
- For a richer soup, substitute half & half with heavy cream and add more sour cream if desired.
- If you want a smoother texture, blend part or all of the soup after cooking.
- The roasting and peeling of poblanos is key to developing the smoky flavor and removing bitterness.
- Adjust the level of seasoning carefully, especially salt, as the sour cream and broth add varying saltiness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
