A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
El Jarro's Roasted Poblano And Corn Soup
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- #16731
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
3 cups corn kernels
8 medium poblano chiles, roasted
4 tablespoons butter
2 teaspoons minced garlic
1/2 cup chopped red bell pepper
1/2 cup chopped chives
8 ounces cream cheese, at room temperature, cut into chunks
1 quart heavy cream
8 ounces chicken broth
1 teaspoon white pepper, or to taste
water, as needed to thin soup to desired consistency
salt, to taste
Garnish
chopped fresh cilantro leaves
directions
Remove silk from fresh corn, but leave husks attached. Wrap the cobs loosely with the husks and place over hot coals or in a 450 degree F oven, turning as needed, for about 15 to 20 minutes, or until cooked. (The process will be quicker on an outdoor grill.) Let cool, remove the husks, then cut the kernels from the cobs using a sharp knife.
Meanwhile, place poblano chiles over a hot fire or under the broiler, turning as needed until the skins are blackened. Remove from oven and place chiles in a plastic or paper bag until cool, allowing the steam to loosen the skins. Remove the stems, seeds and skins and discard; cut chiles into 1/4-inch cubes.
Place half of the corn kernels and half of the chiles in a blender and puree until smooth. Leave the remaining kernels whole. Proceed with recipe or refrigerate corn and chiles until needed.
Heat butter in a large pot. Add garlic and saute briefly. Add red pepper and chives and continue sauteeing for 2 to 3 minutes more. Add reserved corn and poblanos, the cream cheese, heavy cream, chicken broth and pepper. Bring to a boil, reduce heat and simmer, whisking, until cream cheese has been incorporated. Add water to thin the soup if desired. Season to taste with salt and add more pepper if needed. (Soup can be made ahead, then cooled, covered, and refrigerated. Reheat slowly, thinning with water if necessary.)
To serve, pour into heated bowls and garnish with cilantro.
added by
jmstwn1607
nutrition data
514 calories, 48 grams fat, 18 grams carbohydrates, 7 grams protein per serving. This recipe is low in carbs.
Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.
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reviews & comments
September 24, 2012
Wonderful recipe! The spicy and sweet make such a great combination. I made a few alterations. Fist, I pureed all of the poblano's instead of reserving half. Secondly, to cut fat and calories DRASTICALLY, I substituted silken tofu for the heavy cream. It was my first time ever using tofu and I must say I could not tell the difference at all (I originally made it with the heavy cream). Silken tofu is my new favorite ingredient. The heavy cream weights in at about 3700 calories while the tofu comes to about 360. I also substituted fat free cream cheese for regular. I highly recommend this low cal version - you won't be disappointed!
January 24, 2008
Recipe produces an extremely tasty and rich soup . . . if you simply add some type of an acid. The cream cheese, heavy cream, and roasted elements blend very well. However, once I added some white wine and white wine vinegar, the flavors came alive. I highly recommend this recipe