30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Smoked Corn Cream Soup
Smoked Corn Cream Soup
Smoked Corn Cream Soup
⏱55 min
👥6
🔥250 cal
Medium
🍽️Mexican-Inspired
A richer and more complex version of smoked corn soup, featuring the mild heat of poblano peppers and a touch of sherry. This version builds on the standard recipe with a few thoughtful additions.
A richer and more complex version of smoked corn soup, featuring the mild heat of poblano peppers and a touch of sherry. This version builds on the standard recipe with a few thoughtful additions.
Smoke the Corn: Grill corn over medium heat, turning occasionally, until kernels are lightly charred, about 15-20 minutes. Alternatively, use a smoker at 225°F (107°C) for 30-45 minutes.
Roast Poblano: Roast Poblano pepper over an open flame or under the broiler until blackened on all sides. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skin, remove the seeds, and dice.
Sauté Aromatics: In a large pot, melt Butter over medium heat. Add Onion and cook until softened, about 5 minutes. Add Garlic and cook for 1 minute more. Add diced Poblano and cook for 2 minutes.
Combine and Simmer: Add the smoked corn kernels and Vegetable Broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
Blend and Finish: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Return to the pot, stir in Heavy Cream, Dry Sherry, Smoked Paprika, Salt, White Pepper, and Cayenne Pepper (if using). Heat through, but do not boil.
Serve: Garnish with a swirl of cream and a sprinkle of smoked paprika.
Ingredients
6
61440Ears of Corn - husked
1113Yellow Onion - diced
26Garlic cloves - minced
1120Poblano Pepper - roasted, peeled, and diced
61774Cups Vegetable Broth
3/4177Cup Heavy Cream
260tbsp Dry Sherry
15tsp Smoked Paprika
1/22.5tsp Salt
1/41.25tsp White Pepper
1/41.25tsp Cayenne Pepper - optional
230tbsp Butter
Equipment
Large pot
Blender or immersion blender
Grill or Smoker
Tongs
Instructions
Smoke the Corn: Grill corn over medium heat, turning occasionally, until kernels are lightly charred, about 15-20 minutes. Alternatively, use a smoker at 225°F (107°C) for 30-45 minutes.
Roast Poblano: Roast Poblano pepper over an open flame or under the broiler until blackened on all sides. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skin, remove the seeds, and dice.
Sauté Aromatics: In a large pot, melt Butter over medium heat. Add Onion and cook until softened, about 5 minutes. Add Garlic and cook for 1 minute more. Add diced Poblano and cook for 2 minutes.
Combine and Simmer: Add the smoked corn kernels and Vegetable Broth to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes.
Blend and Finish: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth. Return to the pot, stir in Heavy Cream, Dry Sherry, Smoked Paprika, Salt, White Pepper, and Cayenne Pepper (if using). Heat through, but do not boil.
Serve: Garnish with a swirl of cream and a sprinkle of smoked paprika.
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