Crema Poblana (Poblano Chile Soup)
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.
1/2 stick butter
6 large poblano chiles, roasted, peeled and seeded
1 medium white onion, chopped
2 cloves garlic, chopped
1-1/2 quarts chicken broth
1-1/2 Tbsp. flour
1-1/4 cups evaporated milk
1 cup corn kernels
salt and pepper to taste
Melt half of the butter in a large saucepan and saute the chiles, onion and garlic over medium heat until the onion is transparent. Transfer the ingredients to a blender and puree with the broth, in two batches if necessary, then set aside.
Melt the remaining butter in the saucepan and add the flour. Stir to make a roux, then add the pureed mixture. Cook over low heat, stirring constantly with a wire whisk until the mixture thickens. Add the evaporated milk and stir to combine, then stir in the corn, salt and pepper to taste. Do not allow the soup to boil.
Garnish with fried tortilla strips and cubes of mild cheese, such as manchego.
Recipe from El Restaurante Mexicano.