Originally posted October 15, 2011

smokey corn soup

smokey corn soup by joanie

This soup has a little heat--that is, it may not be appropriate for kids--but the flavors are delicious. The croutons are spectacular.

Ingredients

  • Soup:
  • 1 poblano pepper
  • 1 tbsp olive oil
  • 1 yellow onion, chopped
  • 4 cloves of garlic, minced
  • 3 cups broth
  • 14.5 oz fire roasted diced tomatoes
  • 1 tsp kosher salt
  • 1/2 tsp ground cayenne
  • 1/2 tsp ground cumin
  • 4 ears fresh corn
  • 1 lime
  • handful fresh cilantro
  • Croutons
  • 2 cups or so crusty bread, chopped
  • 2 tbsp olive oil
  • 1/2 cup smoked cheddar, shredded
  • Cilantro and sour cream to garnish.
6 servings

Directions

Roast the poblano pepper in an oven or over an open flame (if you dare). Place in a glass or metal container. Cover and set aside.

In a large pot, heat olive oil over medium heat. Add onions and garlic. When the onions become translucent, add broth, tomatoes, salt, cayenne, and cumin.

While the soup simmers, remove the stem and seeds of the poblano pepper. Roughly chop the pepper and add to pot. Add the juice of the lime. Remove the corn kernels and add to pot along with cilantro.

As the soup simmers, toss bread with olive oil. Toast until golden. Toss hot croutons with cheese until the cheese melts and sticks to the bread. Yum!

Puree soup in a blender until smooth. Pour into bowls and add croutons. Dollop some sour cream and top with cilantro. Eat right away.

1 hour

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