This Corn and Poblano Soup has a perfect balance between the corn and the roasted poblanos. A drizzle of cream and a final dash of acidity turn it into a keeper!
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4.64 from 11 votes

Corn and Poblano Soup

A perfectly balanced corn and poblano soup adapted from Diana Kennedy's The Essential Cuisines of Mexico.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Servings: 3 people
Calories: 176kcal
Author: Patrick Calhoun | Mexican Please


  • 3 poblano peppers
  • 3 plum tomatoes
  • 1/4 onion
  • 4 cups corn kernels
  • 3 cups milk
  • 3 Tablespoons butter
  • 1/2 teaspoon salt
  • freshly ground pepper
  • Crema (or heavy cream, or sour cream)
  • lime juice
  • finely diced cilantro stems


  • Rinse the poblanos and tomatoes. Roast them at 400F for 30 minutes or so. I usually flip the poblanos after 15 minutes.
  • Once the poblanos have cooled, pull off as much of the transparent skin as you can.
  • De-stem and de-seed the poblanos, chopping them into bite-sized pieces.
  • Saute the chopped poblanos in 3 Tablespoons of butter over medium heat for a couple minutes.
  • Meanwhile, add the 3 tomatoes and 1/4 onion to a blender and combine well.
  • Add the tomato-onion mixture to the poblanos and let this reduce down for a few minutes.
  • Add 3 cups of corn kernels and 3 cups of milk to a blender and combine well.
  • Run the corn mixture through a sieve and discard the leftover pulp
  • Slowly add the strained corn sauce to the poblano mixture, stirring continuously
  • Add the remaining cup of whole corn kernels along with 1/2 teaspoon of salt and freshly ground pepper.
  • Let simmer on low heat for 10-15 minutes but do not bring to a full boil
  • Salt to taste and serve immediately
  • Garnish with your choice of Crema (or heavy cream, or sour cream), lime juice, freshly ground pepper, and finely diced cilantro stems.


Calories: 176kcal