Spread the poblano peppers out on a baking sheet and roast in the oven for 15 minutes then flip and roast about 15 more minutes or until the peppers have a nice char.
Take the poblano peppers out of the oven and place them in a large bowl then cover the bowl and let sit for about 10 minutes to allow the skins to soften a bit.
Peel the skins off the poblano peppers and discard the skin then discard the stems and seeds. Chop the poblano peppers into small pieces and set aside.
Heat the oil in a dutch oven or large pot over medium heat.
Add the onion, celery, carrot, and garlic to the pot and cook, stirring often, until the vegetables soften, about 10 minutes.
Stir in the flour, cumin, 1 1/2 tsp salt, and 1/2 tsp black pepper until well combined.
Stir in the water and potatoes then increase the heat to medium-high and bring to a boil.
Reduce the heat to medium-low and simmer the soup, stirring occasionally, for about 10 minutes.
Stir in the heavy cream and continue to cook, stirring often, until the potatoes are tender, about 15 more minutes.
Stir in the corn and roasted poblano then cook until heated through.
Season the soup with additional salt & pepper to taste.
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