Cream of Poblano Corn Soup {smoky, creamy, and comforting! }

This Creamy Corn Soup with Poblanos is a great freezer meal (I always seem to have frozen corn on hand) and perfect for busy weeknights!

The combination of mixed corn and chicken broth makes for a tender base without the need for heavy cream. Then add milk and cream cheese to make it rich enough to make it feel like comfort food.

I like to dress up my tortillas with crunchy tortilla strips, a sprinkle of cotija cheese, and a few slices of avocado. It’s also delicious with a little heat, so chipotle or hot sauce is always a welcome addition to our table!

before starting

Before you get started, here are a few things to keep in mind. Trust me, they will save you time!

• Toast your poblano for depth. It adds a smoky, slightly sweet flavor that’s worth the extra step.
• Use good quality broth. A good bone broth or homemade chicken broth makes the base even more flavorful.
• Use fresh corn? Great! Using leftover roasted or blackened corn is a great way to add flavor to this soup!
• Prefer an all-cream soup? Once the veggies are sautéed, use a regular blender or an immersion blender to blend everything together, then add the cream cheese and milk.

How to Make Creamed Corn and Poblano Soup

This soup cooks surprisingly fast! Here’s how I make it extra delicious and smooth.

1. Mix the base ingredients

Start by adding thawed corn kernels and your favorite chicken broth to a high-performance blender. Blend until smooth and creamy, then pour through a fine mesh strainer to remove any fibrous bits. Set it aside for now.

2. Stir-fried coriander

In a large pot or Dutch oven, melt some butter over medium heat. Add the diced onion and poblano pepper flakes (grill and peel if you have time. It’s worth it!). Cook until everything is tender and smells delicious, then stir in the minced garlic and cook for another minute.

3. Add more corn

Add a little extra corn and cook until it starts to brown. This step gives the soup some texture and a slightly nutty flavor.

4. Mix and boil

Add the corn mixture to the pot along with the vegetables. Stir well and slowly add the milk and cream cheese. Continue stirring until the soup is creamy, smooth, and heated through.

Pro tip: For extra creaminess, let the cream cheese come to room temperature before stirring. It melts faster and mixes more evenly!

5. Season and serve

Taste the soup and add salt and pepper until it tastes just right. Then scoop it into bowls and top with your favorite garnishes, like crunchy tortilla strips, cotija cheese, or avocado slices.

Decoration and service concept

This soup is already comforting, but these ingredients take it to the next level.

• Cotija cheese: Crunchy, salty, and perfect with sweet corn.
• Crispy Tortilla Strips: For crunch and a little textural contrast.
• Avocado slices: Add richness and creaminess without adding additional dairy.
• Fresh cilantro or scallions: For color and herbal brightness.
• Pickled Jalapenos or Hot Sauce: Bring the heat!
• Lime Wedges: A squeeze of lime juice at the end brightens the entire bowl.

Tips and Tricks for Richer Flavor and Creamier Texture

These simple flavor enhancers and mixing tips make every bowl taste like it’s been simmering all day (even without it).

• Roasted Garlic with Poblano: It mellows the flavor of the garlic and adds depth to the soup base.
• Add a little white miso or nutritional yeast: Just one teaspoon brings out natural umami and enhances flavor without the need for additional salt.
• Finish with a squeeze of lime: A final touch of acidity brightens up the richness and makes all the flavors pop.
• Add some soaked cashews: For a super creamy, dairy-free flavor, cashews add richness and richness without cream.
• Add chili oil or vanilla oil before serving: Not just for looks! This adds a delicious touch with little effort.
• vegetarian diet: Use vegetable broth instead of chicken broth.
• Spicy Spicy: Add a pinch of chili powder or roasted jalapenos to a blender.
• Protein Boost: Stir in shredded chicken or white beans for a heartier soup.
• Extra vegetables: Add roasted sweet potatoes or green peppers and onions.
• Make it vegetarian: plant-based milk and vegan cream cheese or coconut cream.

Store and reheat

Make a batch now and enjoy all week long! Here’s how to keep it fresh and delicious.

• Shop: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
• freeze: Freeze in batches for up to 2 months. Thaw in the refrigerator overnight.
• Reheat: Gently heat in a pan on the stovetop over medium heat. Add a little milk if needed to loosen it.