Dinner Tonight: Creamy Corn Soup with Roasted Poblano Chile
You can never have too many main course recipes, so give Dinner Tonight: Creamy Corn Soup with Roasted Poblano Chile a try. For $1.62 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 362 calories, 23g of protein, and 14g of fat per serving. This recipe serves 4. A mixture of garlic, corn kernels, milk, and a handful of other ingredients are all it takes to make this recipe so flavorful. 141 person have tried and liked this recipe. It is brought to you by Serious Eats. It is perfect for Autumn. From preparation to the plate, this recipe takes approximately 45 minutes. Overall, this recipe earns an excellent spoonacular score of 82%. Similar recipes include Dinner Tonight: Crema De Chile Poblano (Roasted Chile Poblano Soup), Dinner Tonight: Fresh Tomato Soup with Roasted Corn Guacamole, and Dinner Tonight: Roasted New Potato Salad with Poblano Mayo.
Servings: 4
Ingredients:
Cilantro for garnish
3 cups corn kernels, cut from about 5 cobs or frozen
1 tablespoon corn starch
2 cloves garlic, peeled
1 quart milk
1 tablespoon vegetable or olive oil
1 large fresh poblano chile
Salt to taste
2 boneless, skinless chicken breasts, or about 3/4 pound leftover chicken
1 small white onion, sliced 1/4-inch thick
Equipment:
stove
broiler
kitchen towels
bowl
sauce pan
food processor
whisk
Cooking instruction summary:
Procedures 1 Roast the poblano directly on the open flame of a stovetop or under a broiler until charred and blackened all over, 5-10 minutes depending on method. Transfer to a bowl and cover with a kitchen towel until cool enough to handle. 2 In the meantime, heat the oil over medium heat in a 3-quart saucepan and add the garlic and onion. Cook, stirring occasionally, until soft and golden. Transfer to a food processor along with the corn, cornstarch, and 1 1/2 cups of the milk. Process into a purée and transfer back to the saucepan, straining out the corn kernel skins if desired. Bring to a simmer, whisking frequently. 3 When the chile is cooled somewhat, rub off the blackened skins, pull out the stem and seeds, and rinse to complete the job. Cut into 1/4-inch strips or pieces, then stir into the simmering soup along with the chicken and remaining milk. Simmer until the chicken is cooked through, if necessary, stirring as you go. Serve with sprinkled cilantro and avocado, if desired.
Step by step:
1. Roast the poblano directly on the open flame of a stovetop or under a broiler until charred and blackened all over, 5-10 minutes depending on method.
2. Transfer to a bowl and cover with a kitchen towel until cool enough to handle.
3. In the meantime, heat the oil over medium heat in a 3-quart saucepan and add the garlic and onion. Cook, stirring occasionally, until soft and golden.
4. Transfer to a food processor along with the corn, cornstarch, and 1 1/2 cups of the milk. Process into a purée and transfer back to the saucepan, straining out the corn kernel skins if desired. Bring to a simmer, whisking frequently.
5. When the chile is cooled somewhat, rub off the blackened skins, pull out the stem and seeds, and rinse to complete the job.
6. Cut into 1/4-inch strips or pieces, then stir into the simmering soup along with the chicken and remaining milk. Simmer until the chicken is cooked through, if necessary, stirring as you go.
7. Serve with sprinkled cilantro and avocado, if desired.
Nutrition Information:
covered percent of daily need
