Summer Corn and Poblano Soup
A simple corn and poblano soup for summer and beyond. Easy, fresh, and delicious, this is what summer produce is for.
Equipment
Ingredients
- 3 tablespoons avocado oil
- 1 onion diced
- 2 poblano peppers diced
- 3 cloves garlic minced
- 4 large ears sweet corn shucked, silk removed and kernels cut off
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Juice of 1 lime
- 1 cup milk
- 1/2 cup grated Monterey Jack cheese
- Fresh chopped cilantro and tortilla chips for serving
- Sea salt and fresh ground pepper to taste
Instructions
- In a saucepan, heat the oil on medium heat. Add the onion, peppers, garlic, and half the corn. Cook about 5 minutes. Stir in the cumin and paprika and cook over medium low heat for about 10 more minutes. Everything should be soft. Add a pinch of salt.
- Take the rest of the corn and put in a blender with the lime juice.
- Add the pureed corn to the saucepan and bring to a low simmer.
- Add the milk, turn off heat, and add the cheese. Stir until cheese is melted. Season with salt and pepper.
- Ladle into bowls, top with chips and cilantro if desired.
Notes
Storing leftovers: Leftovers can be stored in the fridge for up to 3 days.
Variations: Swap the poblano for jalapeños if you want more heat, or red bell pepper if you want less.
Pairs well with: Rose Water Margarita, Black Pepper Cheddar Bread, A Simple Green Salad
Nutrition
Calories: 215kcalCarbohydrates: 9gProtein: 6gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 21mgSodium: 118mgPotassium: 258mgFiber: 2gSugar: 6gVitamin A: 588IUVitamin C: 51mgCalcium: 190mgIron: 1mg
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