This is a great fall soup with a kiss of smoke.
Here’s what you’ll need:
- 4 ears of corn
- 4 poblano peppers
- 8 slices of bacon, cut into 1/2″ pieces
- 1 Tbsp butter
- 3 celery stalks, diced
- 2 carrots, diced
- 1 yellow onion, onion
- 4 garlic cloves, minced
- 3 Tbsp flour
- 6 cups low sodium chicken broth
- 1 1/2 pounds Yukon potatoes, cut into 1″ cubes
- 1/4 tsp cumin
- 1/4 tsp paprika
Preheat the grill to medium high. Coat the corn and the poblanos with olive oil and place them on the grill. Turn them occasionally until the poblanos have good char all over and the corn has grill marks. Then place the peppers in a bowl and cover with plastic wrap to steam for 10 minutes. Then, cut the kernels off the corn and save the cobs. Skin, stem and seed the peppers, then chop them and set them aside.
Preheat a Dutch oven to medium high, then add the bacon and cook until crisp. Then, using a slotted spoon, remove the bacon, leaving the fat. Add the butter and melt, then add in the celery, carrots, and onion and cook until the onion is soft, 5-10 minutes. Add in the garlic and cook until fragrant, about a minute. Then, add the flour and stir to combine.
Add the broth, potatoes, corn, cobs, peppers, cumin, paprika, and 2 tsp salt and 1 tsp pepper. Stir well, cover and cook 15 minutes. Then, cook uncovered for an additional 20 minutes. Remove the corn cobs and discard.
Remove 2 cups of the soup and puree in a food processor, then add it back to the pot. Stir it in, along with the bacon and serve.
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