Creamy Poblano Chile and Corn Soup

by Ginny on November 18, 2011

Post image for Creamy Poblano Chile and Corn Soup

In my last post I promised to offer more dishes that will hold, meaning meals that improve as they sit and wait to be eaten, rather than deteriorate. I am finding this is key to putting on a succesful dinner with an infant, so I’ve been making friends with my stock pots and crock pots again– welcome allies as I watch the first snowflakes float to the ground.

Soup may be the ultimate when it comes to meals that age gracefully, and this is one of my favorites. What intrigued me about this soup is that it’s thickened with a roux made from ground corn tortillas, adding both substance and flavor. With the addition of a little grated Jack cheese, this is a bowl you can really tuck in to on a cold November night. Creamy, sweet, and a touch smokey, this soup makes a rich and warming meal or first course.

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Recipe : Creamy Poblano Chile and Corn Soup


  • 2 fresh poblano chile peppers
  • 4 [6-inch] corn tortillas
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 1 cup diced white onion (about 1/2 med. onion)
  •  1 teaspoon minced garlic
  • 1 cup fresh or frozen corn niblets
  • 2 tablespoons butter
  • 3 cups chicken broth
  • 1/2 cup half and half or heavy cream
  • 1/2 cup shredded Monterey Jack cheese
  • fresh cilantro for garnish (optional)

1. First, roast the poblano peppers. You can either place the pepper over a gas grill or gas burner, or beneath the broiler. Use tongs to rotate the pepper until all sides are evenly charred and blistered. Place peppers in a small bowl and cover with plastic wrap to allow the peppers to steam. When cool enough to handle, peel away and discard the charred skin and seeds. Cut peppers into a small dice.

2. Tear the tortillas into pieces and place in food processor to chop fine. Add the flour, chili powder, cumin, salt, and pepper. Pulse until the tortillas become the consistency of coarse cornmeal. Set aside.

3. In a large pot over medium heat, combine the oil, onion, and garlic and saute for 5 minutes or until onions are soft and translucent. Add diced poblano and corn, and cook 2 minutes more.

4. Add the butter and allow it to melt before adding the ground tortilla mixture. Stir to combine, and continue cooking for 3 minutes, stirring frequently to prevent scorching. Immediately add the chicken broth while stirring, being sure to scrape any sticky bits from bottom and sides of pan. Bring to a simmer, and let bubble lightly for 10 minutes, stirring frequently. Add half and half or heavy cream, and whisk vigorously to blend. Add shredded cheese, and stir until melted and soup is heated through. Do not let soup boil after adding cream. Taste and adjust seasonings. Keep warm until ready to serve. Garnish with fresh cilantro if desired.

Serves 4


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{ 7 comments… read them below or add one }

Andrea @ Fork Fingers Chopsticks November 19, 2011 at 6:42 pm

Pablano cream soup is one of my favorite ways to eat these chiles. Happy Thanksgiving to you!


Ginny November 20, 2011 at 12:29 pm

And a Happy Thanksgiving to you Andrea!


Carole Carroll November 30, 2011 at 7:12 pm

Hi Ginny,
I have been following your Sunday Dinner Revival since my daughter Susan Carroll Casey introduced it to me. I just love your writing and the yummy recipes.

My husband and I now live up North on Lake Charlevoix about 7 miles outside of Boyne City. I have become involved with Crooked Tree Arts Center in Petoskey and now serve on the Board. I have been on the committe which sets up their culinary series and met with Pete Peterson yesterday because he is going to organize a day in Traverse City showing us his favorite restaurants. He now lives there since the closing of Tapiwingo. I asked him if he remembered you and he said definitely “yes !” He remembered what you looked like and that your father owned a tool business in Sagianw. I told him about your Sunday Dinner Revival and said that I would e-mail him your recent post. I hope that is alright with you !!!!!

Keep up the great work and enjoy your new baby.


Carole Carroll


Ginny March 24, 2012 at 12:07 pm

Hi Carole! Great to hear from you. Thank you for the kind words. Please do feel free to send Pete my blog link. That would be great. Please give him my regards.
Best to you,


Jill Mant (SaucyCooks) December 17, 2011 at 1:24 pm

Yummm! To both this recipe and your delightful photo’s! Cheers & Happy Holidays~Jill


amanda kuberski March 21, 2012 at 8:16 pm

Ginzo…this looks super yummy!!!! I often crush up tortilla chips to put into my chili…I love the flavor and texture it lends. I will for sure be trying this recipe out! I miss you friend!!! I would love to chat and hear how mommyhood is going for you. XOXOXO



Jennifer October 1, 2017 at 6:00 am

I made this vegan by substituting Earth Balance, veggie broth, and coconut milk instead of butter, chicken broth and cream. No added cheese necessary. We also added sliced baby portabella mushrooms. Was really delicious. Thank you!


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