May 18, 2012

Corn Soup with Chicken and Poblano

We enjoy soup often during the winter. Yes, I'm one of those people who would rather have soup on a cold day than in the middle of summer. 

Summer in north central Montana has arrived. The grass is green, the garden is growing, the lilacs are blooming, and I'm wearing flip-flops. It's beautiful.

Having said that, today's high was only 56. Still beautiful... the sun is shining and there's a slight breeze and it's not too hot for a bowl of soup!

I've been following along with I Heart Cooking Clubs Rick Bayless theme and have really been enjoying it. I've made some things that I probably would not have tried otherwise.

This weeks theme is It's All Yellow, so I chose a corn soup. Rick's recipe uses milk, but I recently made New England Clam Chowder and didn't want another milk-based soup, so I made mine with homemade chicken stock and it is delicious.

The corn is pureed in a blender along with sauteed onions and garlic, then the stock is added to it. Cubed chicken goes in the pot along with a roasted poblano. Very corn-y tasting and really delicious! If you're looking for a soup that's a little different, give this a try, I think you'll like it. Chopped cilantro would have been a nice garnish on this, but somebody here doesn't like cilantro, so I went with chopped chives. I think some crumbled Queso Fresco would be a nice garnish, too. 

This recipe was adapted from Ricky Bayless' Creamy Corn Soup with Chicken and Poblano Chile from his book, Mexican Everyday.

Rick Bayless @IHCC button rounded

Corn Soup with Chicken and Poblano

1 large poblano
1 T olive oil
1/2 large onion, sliced
4 cloves garlic, peeled
1 can corn (about 2 cups)
2 T flour
1 qt chicken stock
1 large chicken breast, cut into cubes
1 tsp salt
1 tsp black pepper

Roast the poblano under the broiler, turning as necessary until skin is blistered and blackened. Remove from broiler and put into a small paper bag to steam.

Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook until soft, about 10 minutes. Transfer the onions and garlic to a blender. Add corn, flour, and chicken stock. Puree the mixture, then return the mixture to the saucepan.

When the poblano is cool enough to handle, remove the skin, stem, and seeds and cut into 1/4-inch pieces. Add the poblano to the soup. Add salt and pepper.

In a separate frying pan, cook the chicken in your choice of oil until white, about 5 minutes. Add chicken to the soup and simmer until chicken is done, about 25 minutes.


  1. Yum, your soup looks fantastic Karen! I'm bookmarking, but it's been in the 80's here, and like you I don't make soup in hot weather. but maybe we'll have a cool front come through!

  2. That sounds really good, Karen. I like soup year round, except maybe on the very hottest of days. This recipe looks like a good one to try. :)

  3. I'm seeing all the delicious corn soup! Got to try one of these soon! Looks so delicious!

  4. Really love corn chowder and this one looks like a must try recipe.

  5. Someone doesn't like cilantro??? Gasp. Actually a chef in a Mexican restaurant told me there's a gene that people have that make it taste like soap. If we believe that, I'm glad I don't have it. :) I think this soup sounds wonderful Karen. In the 40's here today and rainy. Perfect day for this.

  6. I have two somebodies who don't like cilantro. Chives sound good too, though! Corn and roasted poblano may be my new favorite food combo.

  7. I made corn soup too. But now i'm curious about this variation espesially with chicken. I can imagine it was great on a not to hot day. Soup is more suitable for cold weather i agree with you on that.

  8. I'm with you, I can eat soup anytime, anywhere. We love cilantro, but I know that there are those that don't and I never know what to substitute. Thanks for the chive suggestion. It's a great idea.

    I saw your comment on Lea Ann's blog about a blue cheese cheesecake with cheese-its. Cheese-its are (unfortunately) my downfall. I hope you send her your recipe, because it sounds absolutely fantastic. Is it on your blog? Would love to try it.

  9. Wow...corn soup sure was a popular choice this week :) I love how you adapted the recipe to use chicken broth. I think that was a lovely choice. This looks light and delicious!

  10. Beautiful soup! Great idea to use the chicken stock. I'm a cold weather soup gal too, but it's funny how a cool day after warms ones can make you crave comfort food!

  11. I love soup so much I eat it all year round in a warm climate ;-) and so this looks fabulous to me. Love that you left the milk/cream out--what a great variation.

  12. I'm a year round soup kinda gal, last weekend I made a corn and clam chowder for my scouts. We must be getting the same vibes! Corn with chicken broth is a bit healthier than a cream base!

  13. I'm one of those people who would eat soup year-round! I definitely have to try this, especially since corn is coming into season!

  14. This does sound good! Funny...your comment about soup and weather. I was going to have soup the other night and I just couldn't bring myself to make it. So just had a grilled cheese sandwich. :)

  15. I love matter the temperature. It is comforting and very welcomed. I think your soup sounds terrific no matter the season.

  16. I love soups....I don't care if is a hot day...This sounds amazing,Karen!

  17. I agree with you about the soup, Karen! It's still on the menu here since it's 50 degrees and raining. And I am so in agreement with the chive substitute so I have to try this soon! Have a great rest of the day!

  18. Yum, another wonderful Rick Bayless recipe. I know we will love this recipe, Karen. It's in the 50's here too and we love a good bowl of soup for dinner. I like your substitution of chicken stock.

  19. I absolutely love poblanos and the only store around here that sells them is Whole Foods for some reason. They have such a wonderful, distinct flavour. I can imagine how good this soup is - I've bookmarked it to try once fall gets here (not that I'm rushing it, lol).


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