Corn and Poblano Pepper Soup

Name: Corn and Poblano Pepper Soup
Total time: 2700 s
Yield: Serves 4 servings
Ingredients: 3 roasted poblano peppers, seeded and sliced into strips; 3 ears fresh corn, kernels removed; 1 clove garlic, minced; 1/2 small red onion, chopped; 4 tomatoes, pureed; Chicken broth (homemade or powdered) as needed for seasoning; 1/4 cup Mexican crema or sour cream (60 ml); 1 teaspoon cornstarch; Butter; Shredded cheese of your choice; Salt, to taste; Black pepper, to taste

Yaocihuatl Vale @cook_5806477

I don't have internet at home and since I'm a bit bored, I'm sharing my recipe with the little data I have left 😂 Enjoy!

Yaocihuatl Vale @cook_5806477

I don't have internet at home and since I'm a bit bored, I'm sharing my recipe with the little data I have left 😂 Enjoy!

Saved

Ingredients

30 to 45 minutes

Serves 4 servings

3roasted poblano peppers, seeded and sliced into strips
3 earsfresh corn, kernels removed
1 clovegarlic, minced
1/2small red onion, chopped
4tomatoes, pureed
Chicken broth (homemade or powdered) as needed for seasoning
1/4 cupMexican crema or sour cream (60 ml)
1 teaspooncornstarch
Butter
Shredded cheese of your choice
Salt, to taste
Black pepper, to taste

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Steps

30 to 45 minutes

1

Melt the butter in a pot. Add the minced garlic and chopped onion, and cook until the onion is translucent. Add the corn kernels and cook until they are soft and tender.
2

Add the poblano strips and cook for a few minutes. Stir in the teaspoon of cornstarch and the chicken broth (either powdered or liquid).
3

Add the pureed tomatoes and cook for a few more minutes.
4

Stir in the crema or sour cream and mix well. Season with salt and black pepper to taste.
5

Let the soup simmer for another 5 to 10 minutes, then turn off the heat. Serve topped with crumbled or shredded cheese of your choice. Enjoy!