Reviews (2) Add Rating & Review 84 Ratings 5 star values: 14 4 star values: 20 3 star values: 24 2 star values: 18 1 star values: 8 Martha Stewart Member Rating: 2.0 stars 10/03/2020 Where is the nutrition information? I don't see it. Martha Stewart Member Rating: 1 stars 01/25/2014 Labor intensive with the time involved in roasting vegetables and peeling the peppers, plus the need to puree in the blender, involving clean up time. Not very special, would not make again. Made exactly as directed.
Back to Mexican Corn-and-Poblano Soup All Reviews for Mexican Corn-and-Poblano Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Mexican Corn-and-Poblano Soup Recipe Summary prep: 20 mins total: 30 mins Servings: 6
Ingredients Ingredient Checklist 3 scallions 1 large white onion, quartered lengthwise, root end kept intact 2 large fresh poblano chiles (8 ounces) 1 1/2 pounds frozen corn kernels, thawed and drained (about 3 1/3 cups), divided 1 tablespoon coarse salt 4 cups plus 3 tablespoons water, divided 2 tablespoons fine cornmeal or masa harina Queso fresco cheese, crumbled, for sprinkling
Gallery Mexican Corn-and-Poblano Soup
Recipe Summary prep: 20 mins total: 30 mins Servings: 6
Gallery
Mexican Corn-and-Poblano Soup
Mexican Corn-and-Poblano Soup
Mexican Corn-and-Poblano Soup
Recipe Summary prep: 20 mins total: 30 mins Servings: 6
Recipe Summary
prep: 20 mins total: 30 mins
Servings: 6
prep: 20 mins
total: 30 mins
prep:
20 mins
total:
30 mins
Servings: 6
6
Ingredients
Ingredients
- 3 scallions 1 large white onion, quartered lengthwise, root end kept intact 2 large fresh poblano chiles (8 ounces) 1 1/2 pounds frozen corn kernels, thawed and drained (about 3 1/3 cups), divided 1 tablespoon coarse salt 4 cups plus 3 tablespoons water, divided 2 tablespoons fine cornmeal or masa harina Queso fresco cheese, crumbled, for sprinkling
Directions
Cut dark-green tops off scallions, and finely chop. Preheat a large cast-iron skillet over medium-high heat. Place scallions, onion, and chiles in skillet, and cook, undisturbed, until charred on bottom, about 5 minutes. Turn vegetables with tongs, and cook, undisturbed, until charred on other side, about 5 minutes. (Vegetables can also be broiled on a baking sheet.)
Transfer scallions to a blender. Continue turning and charring chiles and onion until charred on all sides, 5 to 10 minutes more. Remove skillet from heat. Transfer onion to blender.
Transfer chiles to a bowl, cover immediately with plastic wrap, and let steam 15 minutes. Peel and discard charred skin from chiles, and remove stems and seeds. Halve chiles lengthwise, and slice crosswise into 1/4-inch-thick strips.
Add 2 1/2 cups corn, the salt, and 2 cups water to blender. Puree until smooth, about 1 minute. Transfer puree to skillet. Stir in remaining corn and 2 cups water. Bring to a boil over high heat, reduce heat, and simmer, stirring occasionally, until thickened slightly, about 8 minutes.
Whisk together cornmeal and remaining 3 tablespoons water. Stir into soup along with chiles, and simmer until it has the consistency of porridge, about 2 minutes.
Divide soup among 6 bowls; garnish with chopped scallion greens, and sprinkle with cheese. Soup can be refrigerated 2 days; let cool completely before refrigerating. Gently reheat in a covered pot over medium heat, stirring occasionally.
Reviews (2)
Add Rating & Review 84 Ratings 5 star values: 14 4 star values: 20 3 star values: 24 2 star values: 18 1 star values: 8
Martha Stewart Member Rating: 2.0 stars 10/03/2020 Where is the nutrition information? I don't see it. Martha Stewart Member Rating: 1 stars 01/25/2014 Labor intensive with the time involved in roasting vegetables and peeling the peppers, plus the need to puree in the blender, involving clean up time. Not very special, would not make again. Made exactly as directed.
Reviews (2)
Add Rating & Review 84 Ratings 5 star values: 14 4 star values: 20 3 star values: 24 2 star values: 18 1 star values: 8
Add Rating & Review
84 Ratings 5 star values: 14 4 star values: 20 3 star values: 24 2 star values: 18 1 star values: 8
84 Ratings 5 star values: 14 4 star values: 20 3 star values: 24 2 star values: 18 1 star values: 8
84 Ratings 5 star values: 14 4 star values: 20 3 star values: 24 2 star values: 18 1 star values: 8
5 star values: 14 4 star values: 20 3 star values: 24 2 star values: 18 1 star values: 8
Martha Stewart Member Rating: 2.0 stars 10/03/2020 Where is the nutrition information? I don't see it. Martha Stewart Member Rating: 1 stars 01/25/2014 Labor intensive with the time involved in roasting vegetables and peeling the peppers, plus the need to puree in the blender, involving clean up time. Not very special, would not make again. Made exactly as directed.Martha Stewart Member
Rating: 2.0 stars 10/03/2020
Where is the nutrition information? I don’t see it.
Rating: 2.0 stars
Rating: 1 stars 01/25/2014
Labor intensive with the time involved in roasting vegetables and peeling the peppers, plus the need to puree in the blender, involving clean up time. Not very special, would not make again. Made exactly as directed.
Rating: 1 stars
All Reviews for Mexican Corn-and-Poblano Soup
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All Reviews for Mexican Corn-and-Poblano Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
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Most Helpful Most Positive Least Positive Newest
