Sonoran-Style Creamed Corn Soup

Name: Sonoran-Style Creamed Corn Soup
Total time: 1800 s
Yield: Serves 5 servings
Ingredients: 3 cups white corn kernels (about 450 grams); 3 cups poblano peppers, cut into strips (about 400 grams); 1 1/2 cups chicken broth (about 355 ml); 1 1/2 cups evaporated milk (about 355 ml); 1 1/2 cups whole milk (about 355 ml); 3 tablespoons butter (about 42 grams); 1 onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon chopped epazote; 2 bay leaves; 1 pinch sea salt

VÍCTOR ARRIOLA 🇲🇽 @victorarriola

Hermosillo Sonora

Delicious creamed corn soup.

VÍCTOR ARRIOLA 🇲🇽 @victorarriola

Hermosillo Sonora

Delicious creamed corn soup.

Saved

Ingredients

30 min

Serves 5 servings

3 cupswhite corn kernels (about 450 grams)
3 cupspoblano peppers, cut into strips (about 400 grams)
1 1/2 cupschicken broth (about 355 ml)
1 1/2 cupsevaporated milk (about 355 ml)
1 1/2 cupswhole milk (about 355 ml)
3 tablespoonsbutter (about 42 grams)
1onion, finely chopped
3 clovesgarlic, minced
1 tablespoonchopped epazote
2bay leaves
1 pinchsea salt

Saved

Steps

30 min

1

In a skillet over medium heat, melt the butter. Sauté the garlic, being careful not to burn it to avoid bitterness.
2

Add the chopped onion and cook until it becomes translucent.
3

Add the corn and sauté for 2-3 more minutes.
4

Add the chicken broth, evaporated milk, and whole milk. Cook over medium heat for about 20 minutes, or until the corn is tender. Before blending, reserve 4-6 tablespoons of corn to use as a garnish.
5

Blend the mixture until smooth, then return it to the pot. Season with salt and pepper.
6

Serve and garnish with roasted poblano pepper strips, the reserved corn, and thin strips of fried tortillas.