- 3/4 Cup onions - small diced
- 3/4 Cup carrots - small diced
- 1 Cup sweet potatoes-diced 1/2”
- 2 Tbsp. butter
- 2 Poblano chile peppers - fire roasted, peeled, seeded, small diced
- 1 1/2 Cups corn kernels - frozen, thawed
- 2 Cups heavy cream
- 1 1/2 Cups chicken broth - low sodium
- 2 Tbsp. cilantro leaves - chopped
- Salt and black pepper to taste
Preparation (Serves Four)
- Heat grill on high heat. Grill corn for about 3 minutes turning so there is a light char all over the corn. Allow to cool briefly and remove corn kernels from the cob and reserve. For extra flavor, reserve a cob or two to simmer in the soup for extra flavor.
- Heat a heavy bottomed soup pot over medium heat, add the onions, carrots, sweet potatoes and butter. Cook covered for about 5 minutes or until the vegetables start to become tender. Add the chile peppers, corn kernels, heavy cream and chicken broth. Simmer covered until everything is very tender. Puree the soup partially using a hand immersion blender, only to make a slightly smooth consistency. There should still be most of the sweet potatoes and corn still visible. Add the cilantro and season to taste with salt and pepper. If soup is too thick for your liking, thin using a little more chicken broth or water. If soup is too thin for you liking, simmer without a lid until soup thickens to your likeness. Enjoy!
Lincoln Culinary Institute’s Website: www.lincolnculinary.edu