The New Year is here and I am paying for my holiday indulgences! This soup is excellent return to healthier and lighter eating. If you can’t find Poblano peppers, Anneheim peppers or any other mildly spicy pepper may be substituted. It is delicious garnished with Pico de Gallo or a dollop of Greek yogurt
WATCH THE VIDEO ON KUTV2Ingredients:
2 T Olive oil
3 Poblano Peppers, roasted, peeled & coarsely chopped
1 large yellow onion, chopped
3 cloves garlic, minced
2 t ground cumin
8 C fresh or frozen corn
2 Idaho potatoes, peeled and cubed
5 C Chicken Stock
Pinch sugar
1/2 C half and half
Salt and pepper to taste
Pico de Gallo
Sour Cream / Greek yogurt
Method:
Preheat oven to 350.
Place peppers in a bowl and toss with 2T olive oil. Place on a parchment lined rimmed baking sheet and place in preheated oven. Roast until shriveled and charred on all sides. Alternatively, omit the oil & char over gas burner. Place roasted peppers in plastic bag to steam. Cool and peel off black skin. Chop and set aside.
Sauté onion and garlic in 2T olive oil over medium heat in a large soup pot. Cook until translucent, 4-5 minutes. Add ground cumin and sauté for 1 minute. Add corn, potatoes, stock and sugar to pot. Bring to a boil. Reduce heat to medium low and simmer 10-15 minutes or until potatoes are tender.
Puree the soup in batches in a blender or use an immersion blender.
Add chopped poblano peppers, half and half and heat through.
Taste and adjust salt and pepper and garnish with pico de gallo and Greek yogurt or sour cream