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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Roasted Corn & Poblano Soup Recipe

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This recipe for Roasted Corn & Poblano Soup is from Generations of Love 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:  
6 ears sweet corn, Roasted
2 roasted poblano peppers
2 T. olive oil
4 T. unsalted butter
1 sweet onion, diced
3 garlic cloves, minced
1 tsp. salt
¼ tsp. pepper
1 cup chicken broth
⅔ cup half & half
sliced green onions for garnish
tortilla chips for serving
Directions:
Directions:
Large stock pot, add olive oil and 2 T. butter. Once hot add onion, garlic, salt, and pepper stir to coat and cook over medium heat for 5 minutes until soft. Add peppers and corn stir to combine, then add chicken stock and ⅓ c. half & half. Bring to boil, continue stirring and cook 5 minutes. Turn off heat.

Transfer hot soup to blender and blend, place back in stock pot turn heat to med--low.
Stir remaining butter and Half &and half then cook , stirring occasionally for 20 more minutes, serve immediately with green onions and chips.

 

 

 

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