Get ready to tantalize your taste buds with an extraordinary culinary journey that blends the rustic charm of Mexican cuisine with a surprising global twist! This Corn and Poblano Pepper Soup isn't just another recipe—it's a flavor explosion that will transform your perception of comfort food. Imagine a creamy, vibrant soup where sweet corn meets the smoky intensity of roasted poblano peppers, all elevated by a whisper of exotic curry powder. Whether you're a seasoned home chef or a curious food adventurer, this recipe promises to transport your palate to a world of unexpected and delightful flavors.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups corn kernels (fresh or frozen)
- 1 poblano pepper, roasted and diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp curry powder
- Salt and pepper to taste
- Cilantro for garnish
Instructions
- Roast the poblano pepper over an open flame or under the broiler, turning occasionally until the skin is charred and blistered. Place in a sealed plastic bag for 10 minutes to steam, then peel off the skin, remove seeds, and dice.
- In a large soup pot, heat a small amount of oil over medium heat. Add chopped onions and sauté until translucent and slightly golden, about 3-4 minutes.
- Add minced garlic to the onions and cook for an additional 30 seconds, stirring to prevent burning and release the aromatic flavors.
- Sprinkle curry powder into the pot and stir, allowing the spice to bloom and release its fragrant oils for about 30 seconds.
- Add corn kernels and diced roasted poblano pepper to the pot, stirring to combine with the onion and garlic mixture.
- Pour in vegetable broth, bringing the mixture to a gentle simmer. Cook for 15-18 minutes, allowing the flavors to meld and the corn to become tender.
- Use an immersion blender to partially puree the soup, leaving some corn kernels whole for texture. Alternatively, blend half the soup in a standard blender and return to the pot.
- Season with salt and pepper to taste, adjusting the seasoning as needed.
- Ladle the hot soup into bowls and garnish with fresh chopped cilantro before serving.
Tips
- When roasting poblano peppers, ensure you char the skin evenly for maximum smoky flavor. The steaming technique in a sealed bag helps easily remove the skin.
- To enhance the curry powder's flavor, toast it briefly in the pot before adding other ingredients. This "blooming" technique releases deeper, more complex aromatics.
- For a creamier texture, you can blend more of the soup. For a chunkier version, blend only half or use an immersion blender with quick, light pulses.
- If using frozen corn, let it thaw slightly before adding to maintain a fresher taste and better texture.
- Fresh cilantro is key for garnish—chop it just before serving to preserve its bright, herbal notes.
- For a protein boost, consider adding shredded chicken or topping with crispy tortilla strips.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 22g
Protein: 4g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
