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Creamy Poblano Pepper & Corn Bisque

creamy poblano pepper corn bisque - featured image
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A silky, subtly smoky soup combining roasted poblano peppers and sweet corn, perfect for make-ahead comfort food that warms you on chilly days.

Ingredients

Scale
  • 2 large poblano peppers (roasted and peeled)
  • 3 cups fresh corn kernels (about 4 ears) or frozen corn (thawed)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth (or chicken broth for more richness)
  • 1 cup heavy cream or half-and-half
  • 2 tablespoons olive oil or unsalted butter
  • 1 teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • Juice of half a lime (optional)
  • ¼ cup Greek yogurt or sour cream (optional, for serving)
  • Fresh cilantro leaves (optional, for garnish)

Instructions

  1. Roast the poblano peppers on a baking sheet under the oven broiler or over a gas flame, turning occasionally until the skin is evenly charred and blistered, about 8-10 minutes.
  2. Transfer the roasted peppers to a bowl and cover tightly with plastic wrap or a plate to steam for 10 minutes to loosen the skin.
  3. Peel off the charred skin using fingers or a paper towel, then cut open and remove seeds and membranes. Roughly chop the flesh and set aside.
  4. Heat olive oil or butter in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes.
  5. Stir in minced garlic and cook for another minute until fragrant, but not browned.
  6. Add fresh corn kernels, ground cumin, and smoked paprika. Cook for 3-4 minutes, stirring occasionally, to soften the corn and bloom the spices.
  7. Pour in the vegetable broth and chopped poblano peppers. Bring to a simmer, reduce heat to low, and cook uncovered for 15-20 minutes to meld flavors.
  8. Carefully blend about half the soup using an immersion blender until smooth but still slightly textured. If using a countertop blender, work in batches and vent the lid. Return blended soup to the pot and stir to combine.
  9. Stir in heavy cream or half-and-half. Heat gently over low heat without boiling for about 5 minutes.
  10. Season with salt, pepper, and lime juice to taste.
  11. Taste and adjust seasoning if needed. Add a pinch of cayenne or a few drops of hot sauce for more heat if desired.
  12. Serve hot with a dollop of Greek yogurt and fresh cilantro if desired. For make-ahead, let the soup cool completely, store in airtight containers, and refrigerate for up to 3 days or freeze for up to 2 months.

Notes

Roasting the poblanos is essential for smoky depth. Blend only half the soup for a creamy yet textured bisque. Use fresh corn for best flavor but frozen works well. Avoid boiling cream after adding to prevent curdling. Flavors deepen when made ahead. Reheat gently and add broth or cream if thickened.

Nutrition

Keywords: poblano pepper, corn bisque, creamy soup, make-ahead soup, comfort food, roasted poblano, easy soup recipe

Find it online: https://goldensimmer.com/creamy-poblano-pepper-and-corn-bisque-recipe-easy-make-ahead-comfort-soup/