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Tennessee & Alabama CSA

Poblano Corn Soup from Rancho Gordo


4 whole poblano peppers, roasted and peeled
2 tablespoons butter
1 whole white onion, finely chopped
3 cloves of garlic, minced
2 whole waxy potatoes, cubed
2 whole serrano peppers, finely chopped
6 cups chicken broth
16 ounces corn, frozen ok
1 teaspoon oregano, Mexican
salt and pepper


  1. Cut the chiles into 1/3-inch strips and set aside.
  2. Melt the butter in a Dutch oven or heavy pot and sauté the onion over medium-low heat until golden and soft. Add the corn, oregano, and chiles, potatoes and cook over medium heat for 3 minutes, making sure everything is coated with the butter and onion mixture. Pour in the chicken broth and bring to a simmer. Cook until potatoes are soft, about 20 minutes. Add salt and pepper to taste.
  3. To serve, place in bowls and squeeze with fresh lime.

Options and Variations:
If you’re really in a rush, you can omit the potatoes. Cook until the corn is heated through.
If you feel like having a thicker soup, take a cup of the mixture and blend it and then add it back to the pot.

In a pinch, you could really make the soup from cans and packages in your pantry and freezer, but it’s so easy to make it fresh and the results are worth the small effort. Frozen corn works well but canned poblanos tend to be bland and sweet and lack the flavor of fresh roasted chiles.

Source: Poblano Corn Soup – Rancho Gordo