Cold Curried Buttermilk Soup with Corn and Poblano Chile

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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1 tsp. vegetable oil
1/2 yellow onion, finely chopped (about 1 cup)
1/2 poblano chiles, seeded and finely chopped
1 large garlic clove, minced
1 tsp. ground coriander
1/2 tsp. ground cumin
1/8 tsp. ground turmeric
2-1/4 cups corn kernels, (about 4 ears)
3 cups nonfat buttermilk
3/4 tsp. coarse salt


Heat the oil in a medium saucepan over medium heat and add the onion, poblano chile and garlic. Saute until the onion is soft and translucent and the chile and garlic are tender and fragrant, about 5 minutes.

Add the coriander, cumin and turmeric and cook until they are toasted and fragrant, about 2 minutes. Add the corn, and saute it until the kernels are lightly browned, about 5 minutes. Remove the mixture from the heat and let it cool slightly.

Transfer 1-1/2 cups of the corn mixture to the bowl of a food processor fitted with the metal blade, and add the buttermilk and salt. Puree until the mixture is smooth. Transfer the mixture to a large bowl or plastic storage container and stir in the remaining corn mixture. Cover with plastic wrap and place in the refrigerator until the soup is well chilled, at least 2 to 3 hours. When ready to serve, remove the chilled soup from the refrigerator and ladle it into bowls. Serve with fresh lime wedges.

Recipe from Martha Stewart Living.