Ingredients

The following ingredients have 6 Servings
  • 6 ears of corn (cobs and kernels divided)
  • 6 cups of water
  • 5 large poblano peppers
  • 2 tablespoons olive oil
  • 2 medium onions (diced)
  • 12 ounces yukon gold potatoes (peeled and cut into 1-inch chunks)
  • Salt and black pepper (to taste)
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • Chives (for garnish)

Instruction

  • Place the corn cobs in a large soup pot and add the water. Make sure the cobs are in a single layer and break them in half if needed. Bring to a boil, lower the heat, and simmer, partially covered, for 30 minutes. Remove the cobs and season the broth to taste with salt.
  • Meanwhile, roast the poblano peppers until they are blackened all over. This can be done either by broiling them for about 10 minutes per side or roasting them directly over a flame. Once roasted, place the peppers in a bowl and cover to let them steam for five minutes. Strip off the charred skin. Remove the stems and seeds and roughly chop the pepper flesh. Set aside.
  • Heat the olive oil in a large Dutch oven or heavy bottomed pot over medium-high heat. Add the onions and a pinch of salt. Cook for 8-10 minutes, lowering the heat to medium, until the onion is softened and beginning to brown, stirring every few minutes.
  • Add the potatoes to the pot and stir to coat with the oil and onions. Stir in the corn-infused broth, bay leaves, cumin, and oregano. Bring to a simmer and cook for 8-10 minutes, until the potatoes are cooked through.
  • Add the corn to the pot and cook for 4-5 minutes, until tender. Remove the bay leaves and, using an immersion blender, puree about 1/3 of the soup. This will help add creaminess and body. Stir in the poblano peppers. Season to taste with salt and black pepper.
  • Serve warm, topped with chives to garnish.