Poblano and corn soup with cheddar cheese
This Poblano and corn soup combines sweet corn, mild poblano peppers, and creamy cheddar cheese for a comforting and flavorful dish. It's an easy-to-make soup that's perfect for a cozy meal.
Cook time 20 min
Prep time 10 min
Ingredients:
2 cups sweet corn2 cups nonfat milk
1 red hot chili pepper red hot chili peppers
1 cup onion
1 tbsp water
3/4 tsp salt
1/2 cup cheddar cheese
Poblano and corn soup with cheddar cheese is a flavorful and comforting dish that combines the sweetness of corn, the mild heat of poblano peppers, and the richness of cheddar cheese. This dish is perfect for a cozy meal and is relatively easy to prepare. The nonfat milk adds a creamy texture without the extra calories, making it a lighter yet satisfying option.
Instructions:
- Gather and prepare all ingredients. Finely chop the red hot chili pepper and onion.
- In a large saucepan, add the tablespoon of water and bring it to a simmer over medium heat.
- Add the finely chopped onion to the saucepan. Cook and stir occasionally until the onion becomes translucent, about 5-7 minutes.
- Add the sweet corn and the finely chopped red hot chili pepper to the saucepan with the onions. Continue to cook for another 3-4 minutes, stirring occasionally, until the vegetables are tender and well combined.
- Pour in the nonfat milk and add 3/4 teaspoon of salt. Stir to combine.
- Increase the heat to medium-high and bring the mixture just to a boil. Once it starts to boil, reduce the heat to low and let it simmer for about 10-15 minutes, allowing the flavors to meld together.
- Carefully transfer about half of the soup mixture to a blender. Blend until smooth, then return the blended portion to the saucepan with the remaining soup. Alternatively, you can use an immersion blender directly in the saucepan to partially blend the soup, being sure to leave some chunks for texture.
- Gradually stir in the grated cheddar cheese until it melts smoothly into the soup. Ensure the heat is on low to avoid curdling the milk.
- Taste the soup and adjust seasoning if necessary, adding more salt if needed.
- Ladle the Poblano and Corn Soup with Cheddar Cheese into bowls. Optional garnishes include additional grated cheddar, a sprinkle of chopped cilantro, or a few diced red hot chili peppers for extra heat.
By following this recipe, you’ll have a delicious and creamy Poblano and Corn Soup with Cheddar Cheese that is perfect for both lunch and dinner. The blend of sweet corn, spicy peppers, and rich cheddar cheese creates a harmonious and delightful flavor profile. Enjoy this soup with some crusty bread or a simple salad for a complete meal.
Poblano and corn soup with cheddar cheese FAQ:
The total cooking time for Poblano and Corn Soup is about 25-30 minutes. This includes 5-7 minutes for sautéing the onions, 3-4 minutes for cooking the corn and chili pepper, and 10-15 minutes for simmering the soup before blending.
Leftover Poblano and Corn Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove over low heat, adding a splash of water or milk if it thickens too much.
Yes, you can substitute cheddar cheese with other cheeses like Monterey Jack, Pepper Jack, or even a vegan cheese alternative if you prefer. Keep in mind that the flavor profile may change slightly.
The soup is done when the vegetables are tender (after about 10-15 minutes of simmering) and the flavors have melded together. Adjust seasoning before serving for the best taste.
If you prefer to use a different type of milk, options like almond milk, soy milk, or skim milk can work well. Just be aware that it may alter the creaminess of the soup.
Tips:
- Roast the poblano peppers before adding them to the soup to enhance their flavor and add a slightly smoky taste.
- Use fresh sweet corn if possible for the best texture and taste. If using frozen corn, make sure it is fully thawed before cooking.
- Blend the soup partially for a creamy texture while still leaving some whole corn kernels and pepper chunks for a bit of texture.
- Adjust the amount of red hot chili pepper to suit your heat preference. Removing the seeds can also reduce the heat level.
- Garnish the soup with a sprinkle of extra cheddar cheese, chopped cilantro, or a dollop of sour cream for added richness.
Nutrition per serving
4 ServingsCalories 160kcal
Protein 10g
Carbohydrates 20g
Fiber 2.25g
Sugar 12g
Fat 6g
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