- 5 ears of fresh corn, husked, rubbed lightly with vegetable oil
- ¾ cup onions, small diced
- ¾ cup carrots, small diced
- 1 cup sweet potatoes, diced ½-inch
- 2 tbsp. butter
- 2 poblano chile peppers, fire roasted, peeled, seeded and diced small
- 2 cups heavy cream
- 1 ½ cups low sodium chicken broth
- 2 tbsp. cilantro leaves, chopped
- Salt and black pepper to taste
Heat grill on high-heat.
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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, reserved corn kernels, heavy cream and chicken broth. Simmer while covered until everything is very tender.
Puree the soup partially using a hand immersion blender, only to make a slightly smooth consistency. Most of the sweet potatoes and corn should still be visible.
Add the cilantro and season to taste with salt and pepper. If the soup is too thick for your liking, thin using a little more chicken broth or water. If soup is too thin for your liking, simmer without a lid until soup thickens to your likeness.