This post is sponsored by Land O’Lakes. Thank you for supporting the brands I love that make this website possible.
It’s officially soup season! The season of the year where I tend to make crazy amounts of my favorite soups. One of them being cream of poblano. Poblanos are almost always mild if all the seeds and veins are removed. Sometimes a few sneak their way in the soup preparation and add a little bit of spicy kick in every spoonful. I love that about this soup.
I’ve made cream of poblano time and time again and I think I’ve pretty much perfected it. This time, I decided to make it kid friendly. I wanted my 9-year-old son to try it and love it just as much as I do. To do that, I had to find a way to tame down the heat in case one of those sneaky seeds made it in. I balanced out the roasted poblano flavor by adding sweet corn to the cooking process. The flavors complemented each other because the sweetness of the corn, the creaminess of the table cream and the delicious buttery flavor of Land O Lakes® Butter with Olive Oil and Sea Salt gave it the perfect flavor blend everyone enjoyed. Not too sweet and not too spicy. Just perfect.
If you make a large batch and some soup is left over, try adding a drizzle of cream and small pat of butter before reheating. You will thank me for that tip.
Toppings! This soup just screams toppings! From cubed cheese and fried tortillas (like I used in this recipe), to buttery croutons, finely chopped chives, cilantro and avocado chunks. Doesn’t that sound divine? You can build an entire soup bar around this recipe.
Enjoy it as part of a family dinner or as an appetizer at a fancy get-together. It’s also lovely to enjoy solo as you wait for the winter/spring transition to come along.
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Ingredients
- 4 poblano peppers
- 2 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt
- ¾ cup white onion, sliced in strips
- 1 garlic clove, roughly chopped
- 2 ½ cups corn, cooked, divided
- 2 cups vegetable broth
- ¾ cup canned table cream (or Mexican cream)
- ¼ cup milk
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- queso fresco, cubed
- Fried tortilla strips
Instructions
- Roast poblano peppers over an open flame. Carefully turning with tongs until their skin is completely charred. Place in a plastic bag, seal and steam for 10 minutes. Remove poblano peppers from bag and peel charred skin with fingers or by rubbing with a paper towel. Remove tops, veins and seeds. Cut in strips and set aside.
Cream of Poblano and Corn Soup from Ericka Sanchez on Vimeo.
