MEXICAN CORN-AND-POBLANO SOUP
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Cut dark-green tops off scallions, and finely chop. Preheat a large cast-iron skillet over medium-high heat. Place scallions, onion, and chiles in skillet, and cook, undisturbed, until charred on bottom, about 5 minutes. Turn vegetables with tongs, and cook, undisturbed, until charred on other side, about 5 minutes. (Vegetables can also be broiled on a baking sheet.)
- Transfer scallions to a blender. Continue turning and charring chiles and onion until charred on all sides, 5 to 10 minutes more. Remove skillet from heat. Transfer onion to blender.
- Transfer chiles to a bowl, cover immediately with plastic wrap, and let steam 15 minutes. Peel and discard charred skin from chiles, and remove stems and seeds. Halve chiles lengthwise, and slice crosswise into 1/4-inch-thick strips.
- Add 2 1/2 cups corn, the salt, and 2 cups water to blender. Puree until smooth, about 1 minute. Transfer puree to skillet. Stir in remaining corn and 2 cups water. Bring to a boil over high heat, reduce heat, and simmer, stirring occasionally, until thickened slightly, about 8 minutes.
- Whisk together cornmeal and remaining 3 tablespoons water. Stir into soup along with chiles, and simmer until it has the consistency of porridge, about 2 minutes.
- Divide soup among 6 bowls; garnish with chopped scallion greens, and sprinkle with cheese. Soup can be refrigerated 2 days; let cool completely before refrigerating. Gently reheat in a covered pot over medium heat, stirring occasionally.
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Lea Fraser
[email protected]I can't wait to try this soup!
Mercy Machio
[email protected]This soup is a great way to warm up on a cold day.
TNG ALIF YT
[email protected]I love that this soup is both flavorful and healthy.
RJ Morshed
[email protected]This is a great recipe for a potluck or party.
Faisal Rehman
[email protected]I've made this soup several times and it's always delicious.
Joseph Shugaba
[email protected]This soup is very easy to make, and it's always a hit with my family.
reaction guy
[email protected]I love the combination of corn and poblano peppers in this soup.
Fahim Memon
[email protected]This soup is a great way to use up leftover corn and poblano peppers.
Myla Iniguez
[email protected]I've never had Mexican corn and poblano soup before, but this recipe was amazing! I'll definitely be making it again.
Md Ashik khan
[email protected]This is a great recipe for a quick and easy meal.
Anna Kostiaev
[email protected]I love this soup! It's so flavorful and comforting.
I M J A T H
[email protected]This soup is so easy to make and it's always a hit with my family.
Freddie Mackey
[email protected]I made this soup for a potluck and it was a huge hit. Everyone loved it!
Solomon Olamide
[email protected]This soup is a great way to warm up on a cold day. It's also very filling and satisfying.
Zach Brush
[email protected]This soup is absolutely delicious! I love the combination of corn and poblano peppers. It's also very easy to make, which is a bonus.
Juliet Singh
[email protected]I've made this soup several times now and it's always a crowd-pleaser. The flavors are so rich and complex, and the soup is just the right amount of spicy.
Deirdre Whittemore
[email protected]This soup is a delicious and easy way to use up leftover corn and poblano peppers. I added some extra spices to give it a bit of a kick, and it was a hit with my family.