This Spicy Sweet Corn and Poblano Soup layers the natural sweetness of summer corn with the smoky depth of roasted poblano chilies and the gentle heat of jalapeño. Fragrant spices, slow-roasted garlic, and a touch of cream create a silky, complex broth that’s both comforting and lively. Finished with lime juice, cilantro, and roasted red pepper, this golden-green soup is a perfect bridge between summer and fall—fresh, spicy, and deeply satisfying with every spoonful.
INGREDIENTS:
3 large garlic cloves, unpeeled
Vegetable oil for coating garlic
1/4 teaspoon coriander seeds
1/4 teaspoon cumin seeds
3 medium sweet onions (Vidalia, Walla Walla, or Maui), chopped
2 tablespoons plus 1 teaspoon peanut or vegetable oil
1/2 fresh jalapeño chile
2 fresh poblano chilies, roasted and peeled
3 ears fresh corn (about 2 cups corn kernels), cobs reserved
6 cups chicken broth
1 cup heavy cream
12 long fresh cilantro sprigs
2 – 3 tablespoons fresh lime juice, or to taste
1 red bell pepper, roasted and peeled
Garnish: 8 short cilantro sprigs
METHOD:
Preheat oven to 350°F. Drizzle unpeeled garlic cloves lightly with oil, wrap in foil, and bake for about 30 minutes, until soft and golden. Let cool, then set aside.
In a small dry skillet over medium-high heat, toast the coriander and cumin seeds, stirring, until fragrant—about 1 minute. Let cool slightly, then grind into a fine powder using a spice grinder or mortar and pestle.
In a large stockpot, heat 2 tablespoons oil over medium heat. Add chopped onions and cook, stirring occasionally, until soft and translucent, about 8 minutes. Transfer about one-third of the onions to a small bowl and set aside for later.
Wearing gloves, seed and finely chop the jalapeño and roasted poblanos (you should have about 1 cup poblanos). Cut kernels from corn cobs (about 2 cups) and reserve the cobs.
Add the jalapeño, 1 cup corn kernels, ground spices, 1/2 cup chopped poblanos, and salt and pepper to taste to the pot with onions. Cook for 2–3 minutes, stirring to blend flavors.
Add the chicken broth and reserved corn cobs. Bring to a simmer and cook uncovered for 30 minutes, allowing the flavors to deepen.
In a separate skillet, heat the remaining 1 teaspoon oil over medium-high heat. Sauté the remaining corn kernels for about 3 minutes, until just tender and lightly golden. Set aside.
Discard the corn cobs. Squeeze the roasted garlic pulp into the soup and stir in the heavy cream. Strain the soup through a fine mesh sieve into a bowl, pressing on solids to extract liquid. Transfer solids to a blender with just enough strained liquid to purée until smooth.
Tie the long cilantro sprigs with kitchen string and add them to the pot with the puréed soup and remaining liquid. Stir in the lime juice and heat gently over medium until warmed through. Remove and discard the cilantro bundle.
Stir in the chopped roasted red bell pepper, remaining poblanos, reserved onions, and sautéed corn. Cook briefly, just until heated through.
Ladle into bowls and garnish with short cilantro sprigs. Serve warm.
SERVING SUGGESTIONS:
-
Serve with warm cornbread or tortilla strips for texture.
-
Add a drizzle of lime crema or a sprinkle of cotija cheese before serving.
-
For a heartier meal, top with grilled shrimp or shredded chicken.
YIELD: Makes about 8 cups
