Soup in August, you say?
Yes — soup in August. It might sound odd, but when sweet corn is at its peak for just a few weeks, I use it however I can. Freezing isn’t my thing, so summer produce has to shine fresh and now. That includes corn-based soup. Also: I keep a small, guilty empire of frozen ice cream, which is a different story entirely.
This soup was a welcome contrast to the pizza binge I’d been living on. Over the weekend we ordered a 30-cut pizza — yes, a 30-cut pizza for two people — because the in-between size just wouldn’t do. My husband is oddly picky about leftover pizza: he’ll eat questionable leftovers of other things, but pizza older than a few hours is off-limits. So when our favorite place only offered a jump from 12 to 30 slices, the choice was obvious. I ended up with pizza at nearly every meal, and by the time I made this soup I was very ready for something lighter and brighter.
About the heat: this soup is pleasantly spicy but not overwhelming. I usually rate my tolerance at a mild 3–4 out of 10, and this landed around 5–6 for me with the seeds removed. Pepper heat varies, so adjust to your taste. If you prefer a milder bowl, remove seeds from the poblanos and consider adding extra half-and-half or a handful of grated cheddar to soften the bite. Serve with plenty of tortilla chips for crunch and balance.
Spicy Roasted Corn and Poblano Soup
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Ingredients
- 6 ears sweet corn, uncooked
- 2 roasted poblano peppers
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 1 sweet onion, diced
- 3 garlic cloves, minced
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup low-sodium chicken or vegetable stock
- 2/3 cup half and half
- sliced green onions for garnish
- tortilla chips for serving
Instructions
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To roast corn, preheat the broiler. Brush the ears with olive oil and a light sprinkle of salt, arrange on a baking sheet, and broil for 15–20 minutes, turning occasionally, until the kernels are golden and slightly charred. Remove and let cool. When cool enough to handle, cut the kernels from the cob and place them in a bowl. If your poblanos are not roasted yet, roast them until the skins blister, then peel, seed, and chop into chunks.
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In a large stockpot, heat the olive oil and 2 tablespoons of the butter over medium heat. Add the diced onion and minced garlic, season with salt and pepper, and cook for about 5 minutes until the onion softens. Stir in the roasted poblanos and corn, then add the chicken or vegetable stock and 1/3 cup of the half-and-half. Bring to a gentle boil, stirring for about 5 minutes, and then remove from heat.
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Carefully transfer the hot mixture to a blender and puree until smooth, or blend partially if you prefer some texture. Return the soup to the pot and warm over medium-low. Stir in the remaining butter and half-and-half and simmer gently, stirring occasionally, for about 10 minutes. Adjust seasoning to taste, then serve topped with sliced green onions and a handful of tortilla chips for crunch.
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