Fresh Corn Soup with Grilled Poblano Chiles

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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2 poblano chiles
4 cups fresh corn kernels, cut and scraped from 5 to 6 ears of corn, or about two 10-ounce packages frozen corn
1 quart (4 cups) milk, divided
1/2 cup butter
1 onion, diced small
32 ounces chicken or vegetable broth
1 teaspoon salt
1/2 teaspoon ground black pepper
Shredded mexican cheese blend
Crushed Tortilla Chips


Place poblano chiles on a hot grill. Grill each side until blackened. Place chiles in a small paper bag and roll it closed. Set aside for 15 minutes to steam. Then carefully peel skins as much as possible off chiles, take out the seeds and mince the chile flesh.

In a blender or food processor, puree until smooth the corn and 2 cups of the milk. Set aside.

In a large pot, melt the butter over medium high heat. Add the onion and sauté until softened. Place all the ingredients into the pot and simmer for about 20 minutes, stirring constantly until the soup is hot and the corn is cooked. Add more salt and pepper to taste.

Garnish individual bowls with cheese and tortillas chips.