Cream of Corn Soup with Poblanos

This Cream of Corn Soup with Poblanos is a great clean-out-the-freezer meal (I always seem to have frozen corn on hand) and is perfect for busy weeknights!

The combo of blended corn and chicken broth makes the base velvety without needing heavy cream. Then you stir in milk and cream cheese for just enough richness to make it feel like comfort food.

I love garnishing mine with crunchy tortilla strips, a sprinkle of cotija cheese, and a few slices of avocado. It’s also delicious with a little heat, so jalapeños or hot sauce are always welcome at our table!

Before You Get Started

Here are a few things to keep in mind before you get that pot going. Trust me, they’ll save you time!

• Roast your poblano for depth. It adds a smoky, slightly sweet flavor that’s worth the extra step.
• Use high-quality broth. A good bone broth or homemade chicken broth makes the base extra flavorful.
• Using fresh corn? Great! Using leftover grilled corn or blackened corn is a great way to ramp up the flavor in this soup!
• Prefer a fully creamy soup? Use a regular blender or immersion blender to blend everything together after sautéing the veggies, then finish with the cream cheese and milk.

How to Make Creamy Corn and Poblano Soup

This soup comes together surprisingly fast! Here’s how I make it extra flavorful and smooth.

1. Blend the Base

Start by adding defrosted corn kernels and your favorite chicken broth to a high-powered blender. Blend until it’s smooth and creamy, then pour it through a fine mesh strainer to remove any fibrous bits. Set that aside for now.

2. Sauté the Aromatics

In a large pot or Dutch oven, melt some butter over medium heat. Add diced onion and sliced poblano peppers (roasted and peeled, if you have time. It’s worth it!). Cook until everything softens and smells amazing, then stir in minced garlic and cook for another minute.

3. Add More Corn

Toss in a little extra corn and let it cook until it just starts to brown a bit. This step gives the soup some texture and a slightly nutty flavor.

4. Combine and Simmer

Pour your blended corn mixture into the pot with the veggies. Give everything a good stir, then slowly add milk and cream cheese. Keep stirring until the soup is creamy, smooth, and warmed through.

Pro tip: For extra creaminess, let the cream cheese come to room temp before stirring it in. It melts faster and blends more evenly!

5. Season and Serve

Taste the soup and add salt and pepper until it’s just right. Then ladle it into bowls and top with your favorite garnishes, like crunchy tortilla strips, cotija cheese, or avocado slices.

Garnish and Serving Ideas

This soup is already cozy, but these toppings take it to the next level.

• Cotija cheese: Crumbly, salty, and perfect with the sweet corn.
• Crispy tortilla strips: For crunch and a little texture contrast.
• Avocado slices: Adds richness and creaminess without extra dairy.
• Fresh cilantro or green onions: For color and herby brightness.
• Pickled jalapeños or hot sauce: Bring the heat!
• Lime wedges: A little squeeze of lime juice at the end brightens the whole bowl.

Tips and Tricks for Richer Flavor and Creamier Texture

These easy flavor-boosters and blending tips make every bowl taste like it simmered all day (even when it didn’t).

• Roast the garlic with the poblano: It mellows the garlic flavor and adds extra depth to the soup base.
• Add a touch of white miso or nutritional yeast: Just a teaspoon brings out natural umami and boosts savoriness without extra salt.
• Finish with a squeeze of lime: A bit of acidity at the end brightens the richness and makes all the flavors pop.
• Blend in a few soaked cashews: For an ultra-creamy, dairy-free twist, cashews add body and richness without cream.
• Swirl in chili oil or herb oil before serving: Not just for looks! This adds a gourmet touch with little effort.
• Vegetarian: Use veggie broth instead of chicken broth.
• Spicy twist: Add a pinch of chili powder or a roasted jalapeño to the blender.
• Protein boost: Stir in shredded chicken or white beans for a heartier soup.
• Extra veggies: Add roasted sweet potato or bell peppers with the onions.
• Make it vegan: Sub plant-based milk and vegan cream cheese or coconut cream.

Storage and Reheating

Make a batch now, enjoy it all week! Here’s how to keep it fresh and tasty.

• Store: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
• Freeze: Freeze in individual portions for up to 2 months. Let thaw overnight in the fridge.
• Reheat: Warm gently in a saucepan on the stovetop over medium heat. Add a splash of milk if needed to loosen it up.