When I saw this Roasted Poblano Pepper and Corn Soup from Milk and Honey that was posted in a Facebook group I belong to I knew it would find a way to my table. Not only did it sound fantastic but it was prophetic that I had just purchased both Poblano Peppers and Fresh Corn on the Cob the day before when I was shopping at Sprouts Market. I knew I would find the perfect use for it and this was it.
The Food Network group that I post with is officially done with summer and today starts #FallFest…and this is perfect; new photos means I’m sharing again…it really needed to look as good as it tastes!
I had purchased two Poblano, two Jalapeno and one Serrano pepper and thought the combination of the three would be perfect. My plan was to cut the original recipe that called for 6 Poblano chiles in half and my motley crew seemed a good equivalent but with the addition of a bit of heat. A bit? A lot actually.
The heat was tempered by the addition of a dollop of sour cream in the garnish but I’ve removed the Serrano pepper from the recipe I’ve included here…that was a spicy meatball! If you want to make this soup with all Poblano pepper and no heat at all; use three total and forget the Jalapeno too…but I think without the Serrano pepper it will be quite tempered enough for most tastes.
All peppers are rated with a Scoville Heat Index and the Poblano is certainly one of the mildest. The Jalapeno and Serrano peppers fall into the same category but with a range between 5,000 and 15,000 units I can tell you from personal experience that they must be at opposite ends of that spectrum! I do not recommend substituting a Ghost Pepper; do so at your own risk!
Scoville Chile Heat Index
|Sweet Bells; Sweet Banana; and Pimento||Negligible Scoville Units|
|Mexi-Bells; New Mexica; New Mexico; Anaheim; Big Jim; Peperonicini; Santa Fe Grande; El Paso; Cherry||100-1,000 Scoville Units|
|Coronado; Mumex Big Jim; Sangria; Anaheim||1,000 – 1,500 Scoville Units|
|Pasilla; Mulato; Ancho; Poblano; Espanola; Pulla||1,500 – 2,500 Scoville Units|
|Rocotillo||2,500 – 5,000 Scoville Units|
|Yellow Wax; Serrano; Jalapeno; Guajillo; Mirasol||5,000 – 15,000 Scoville Units|
|Hidalgo; Puya; Hot Wax; Chipotle||15,000 – 30,000 Scoville Units|
|Chile De Arbol; Manzano||30,000 – 50,000 Scoville Units|
|Santaka; Pequin; Super Chile; Santaka; Cayenne; Tobasco; Aji; Jaloro||50,000 – 100,000 Scoville Units|
|Bohemian; Tabiche; Tepin; Haimen; Chiltepin; Thai; Yatsufusa||100,000 – 350,000 Scoville Units|
|Red Savina Habanero; Chocolate Habanero; Indian Tezpur; Scotch Bonnet; |
Orange Habanero; Fatali; Devil Toung; Kumataka; Datil; Birds Eye; Jamaican Hot
|350-855,000 Scoville Units|
|Ghost Pepper (Bhut Jolokia aka Naga Jolokia); |
Trinidad Moruga Scorpion (hottest to date at almost 2.1 million SHU
|855,000-2,100,000 Scoville Units|
Have I hold you (maybe a bazillion times?) how I used to remove jalapenos from fajitas; the thought of them made me ill. Admittedly my hatred of green bell peppers have to take some blame because I just presumed they all sort of tasted alike but that heat thing played a part too.
Fresh from the rolling hills of North Carolina and the land of grits, cornbread and shrimp, I was not prepared for Mexican inspired fare and I laugh now but by Mexican fare I meant Chili’s. Fast forward a few years and an amazing baked Chile Relleno Casserole I had at a Super Bowl party and everything changed. Thankfully because I would have missed soups like this.
Did you also know that soups with some heat can actually help to make you feel cooler in the summer? Or I think I read that somewhere…I’m just trying to convince you to try this!! For my friends in Australia; here’s something you don’t have to wait til your summer to include in your meal plans; this Roasted Poblano Pepper and Corn Soup would be perfect now. I’m talking to you Amanda, Liz and Maureen. 🙂
My soup is garnished with some sour cream, cilantro and fried tortilla strips. I’ve found some raw tortillas at Costco that I typically heat in a skillet and use for quesadillas that were perfect for this but try at your own risk. I so seldom fry anything and maybe my latest experience is why.
I put the pan with some oil on the stove and walked out on my back porch for a minute. Which meant when I noticed that a potted plant needed watering I took care of it and several more…until I heard the smoke alarms in my house going off! Luckily not a lot of smoke really and no fire, thankfully, so I was lucky but I’m thinking better to recommend some packaged chips?
A really delicious and easy to make soup; now is the perfect time no matter where you live!
Roasted Poblano Pepper and Corn Soup
- 2 Poblano peppers
- 2 Jalapeno peppers
- 1 quart milk (I used 2% milk combined with half and half with a 3:1 ratio)
- 1-2 tsp ground Chipotle pepper
- 1 fresh bay leaf
- 1 sprig rosemary
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 large onion
- 1 tsp fine salt
- 3 cloves garlic
- 2 Tbsp all purpose flour
- 1 Tbsp ground cumin
- 4 ears of corn, kernels removed (or approximately 3 cups of corn, canned or frozen)
For the Garnish
- Sour Cream
- Corn tortilla strips, fried in a little oil until crispy or purchased tortillas, lightly crushed
- Set the broiler on high, lay the chiles in one layer on a baking tray and broil until the skin is black and blistered; turning as needed to roast on all sides.
- Transfer the charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes.
- Peel the skins off and discard (they should just slip off) and remove the stems and seeds. Cut into dice. Set side.
- Put the milk into a large pan. Add the chipotle pepper, bay leaf and rosemary to the milk. Bring the milk to a simmer, cover and turn off the heat and let infuse for 20 minutes.
- In a large soup pan, melt the butter and oil over medium heat. Add the onion and salt and cook until softened, but not browned.
- Reduce the heat to medium-low and add the garlic, flour and ground cumin and cook for another minute. Add the corn and roasted poblanos and cook for a few minutes.
- Strain the milk through a sieve and add it to the vegetables. Bring to a simmer and cook for about 15 - 20 minutes (do not boil). Remove from the heat and leave to cool for a few minutes.
- Put half the soup into a blender and blend until smooth and add it back to the pan.
- Check seasoning.
- Serve in deep bowls and top with a dollop of sour cream, crispy tortilla strips and cilantro.
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