Corn and Green Chile Soup
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4ears of corn
- Olive oil
- A few chopped scallions, plus sliced scallions for garnish
- Seeded, chopped green chiles
- ¼cup cornmeal
- 2chopped potatoes
- Crema or sour cream, for garnish (optional)
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Preparation
- Step 1
Remove the kernels from the ears of corn and set aside.
- Step 2
Place the 4 stripped corn cobs in 6 cups water in a large pot. Bring to a simmer and cook for 15 minutes, then remove.
- Step 3
In a skillet, heat a few glugs of olive oil. Add the chopped scallions and green chiles and sauté. Add ¼ cup cornmeal and cook, stirring, about 5 minutes.
- Step 4
Add the scallion-and-chili mixture to broth along with the corn kernels and 2 chopped potatoes. Cook until soft. Garnish with crema or sour cream, if you'd like, and the sliced scallions.
Private Notes
Comments
I would recommend working a little bit with the green chiles... I would use roasted poblanos (2-3) -- broil or grill them until you burn the outside "skin"; let the chiles "sweat" by putting then in a paper or plastic for 10 mins and then, peel the burnt skin with your hands. Split open the chiles and take the seeds away and cut into strips. Then follow the recipe. I think it'll add a little smokiness and depth to the dish.
After seeing the comments I doctored this up by adding some green chili salsa I had around that made it a lot more tangy, used half broth and simmered the cobs with onion, carrot & celery + bat leaves and pepper corns. didn't have any potatoes but added some leftover grilled white meat chicken. Great green chili stew! Helped the local corn is available.
we made this soup and it was really bland. I would not make this again.
Made this last night using a quart of chicken stock and two cups of water. Used about 1/2 c of jarred hatch green chiles. Also added a bit of corn starch for thickening. Served with cilantro garnish. Loved it!
Made this soup last night after reading all the reviews. I added shredded chicken to this and seasoned with salt and pepper and cumin throughout the cooking process. I used lots of poblano peppers and six ears of corn. It turned out delicious.
I really wanted to like this soup. I roasted the corn and the peppers over a gas flame to add some depth. I used poblanos and fresh sweet corn. There's no flavor in this. I've added salt, sour cream, cilantro, smoked paprika, pepper, vinegar, and lime and it's still not worth the effort and money it took to make the recipe as written.
I wanted to like it too! you sure did give it a good try. Thank you for sharing all that you added for flavor. I will move on to another recipe. Thanks!
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