| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 1 hr 40 min |
| Yield: | 7 to 8 cups |
Ingredients
- 8 cups vegetable stock
- 3 sprigs fresh thyme
- 1 bay leaf
- Kosher salt and freshly ground black pepper
- 8 ears corn, kernels removed (about 6 cups)
- 3 tablespoons butter
- 3 poblano peppers, stems, seeds and ribs removed, diced
- 1 yellow onion, diced (about 2 cups)
- 12 ounces Yukon Gold potatoes (skins on), diced into 1/4-inch cubes
- 1 cup half-and-half
- Smoked paprika, for garnish
- Fresh cilantro leaves, chopped, for garnish
Instructions
- In a large pot, combine the vegetable stock, thyme, bay leaf, and some salt and pepper. With the back of a bench scraper, scrape the “milk” from the cobs into the pot. Then add the cobs to the pot as well. Simmer for 20 minutes. Turn off the heat and remove the cobs, bay leaf and thyme. This is your corn stock.
- In another large pot, melt the butter over medium heat. Add the poblanos and onions, and sweat until soft, about 15 minutes. Slowly add the corn stock, then the corn kernels and the potatoes, and simmer until the potatoes are soft, about 20 minutes. Check the seasoning and adjust.
- Transfer half of the soup to a blender and carefully blend until smooth. Pour this back into the pot and add the half-and-half. Thin the soup with additional water, if desired.
- Garnish with a couple pinches of smoked paprika and some chopped cilantro. Serve with two spoons, cuz IT’S DAT GOOD.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 220 |
| Total Fat | 13 g |
| Saturated Fat | 6 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 8 g |
| Cholesterol | 37 mg |
| Sodium | 778 mg |
Reviews
I made this numerous times during the summer. Excellent flavor and easy to make. Don’t be afraid of poblanos; they are quite mild. I could hardly taste them and usually added more than specified. An overall tasty dish, which didn’t need chicken stock. In fact, because it had a vegetable stock, this soup is excellent served cold. I got numerous requests for the recipe when I brought it to a party and served it cold.
This was so good! I ended up adding leftover cubed chicken and it made a great Chicken Corn Chowder :
Great flavor, I only put 1 poblano . I had an extra hot batch of peppers. Next time I think I would like to roast the peppers first. My company asked me for the recipe, so I knew it was a winner.
This was so good! Corn is in season, and I was able to purchase all the veggies at the farmers market plus the herbs from my garden. I’ll be making this again for sure!
Really good and easy to make. I have never used poblano chilis so I cut it to one. They added so much wonderful flavor and no heat. I will use two next time. Perfect use of all this Georgia sweet corn.
I made this recipe today…. it is excellent! Really tasty! I love corn and I like the fact that you don’t have to add starch. Great recipe!