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Sopa Crema de Poblana (Mexican pepper soup) Recipe

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This recipe for Sopa Crema de Poblana (Mexican pepper soup) is from The Resurrection Parish Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 large poblano peppers, cut into strips 1" long
10 oz frozen corn
2 large white onions
2 cloves garlic
1 qt. chicken broth
1 qt. milk
salt and pepper to taste
Directions:
Directions:
Saute the onions and garlic untile soft, then add poblano pepper strips for two more minutes. Set aside.

In a pan, heats broth and corn to a boil, add milk and heat on low heat for 10 minutes. Add sauted peppers and onions and continue to simmer on low heat 15 minutes more. Add salt and pepper to taste. Can be served hot or cold.
Personal Notes:
Personal Notes:
If you like a thicker, chowder like soup, you can thicken in two ways. Prior to adding the sauted peppers and onions, you can cool the soup and run through a blender. The chopped corn on reheating will dissolve some corn starch to thicken the soup before the onions and peppers are added. Alternatively, you can save a little broth, add corn startch to thicken to desired consistency.

The key, as in all creme soups is not to scald the milk. Do not let the soup boil after the milk is added.

 

 

 

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