Mario’S Chiquita Corn Soup
Description
This luxurious corn soup blends sweet corn kernels with rich whipping cream and milk for a velvety texture that warms the soul. The standout feature is the charred poblano pepper, which adds a smoky depth and gentle heat that cuts through the creaminess. Crispy fried tortilla pieces provide a satisfying crunch, while Monterey Jack cheese melts into the hot broth for extra richness. It is a comforting dish perfect for chilly evenings or as a hearty starter for a Mexican-inspired feast. Although simple to prepare, the interplay of smoky, creamy, and crunchy elements makes it feel restaurant-quality. Serve it garnished with fresh ground pepper and diced peppers for a vibrant finish.Ingredients
Directions
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Heat a heavy skillet over medium heat until hot. Place the poblano pepper in the skillet and cook, turning frequently, until blistered and blackened on all sides.
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Transfer the charred pepper to a plastic bag, seal it, and let it steam for 20 minutes to loosen the skin.
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Wearing rubber gloves, remove the pepper from the bag and peel away the blistered outer skin. Discard the skin.
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Cut away the top of the pepper, slice it lengthwise, and scrape away the seeds. Chop the remaining pepper flesh and set aside.
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Cut the corn tortillas into bite-size pieces.
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Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the tortilla pieces and fry until browned and crisp on both sides.
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Remove tortilla chips and drain on paper towels. Set aside for garnish.
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Place 3 cups of fresh or frozen corn kernels in a blender and process until completely smooth.
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Heat the remaining 2 tablespoons of olive oil in a large heavy pan over medium-low heat.
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Add the remaining 1 cup of corn kernels to the pan and cook for 1 minute, stirring often.
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Pour in the pureed corn and continue to cook for 5 minutes, stirring constantly to prevent sticking.
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Stir in the whipping cream, whole milk, and salt.
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Heat the mixture gently for 10 to 15 minutes, stirring occasionally. Do not let the soup boil.
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Ladle the soup into bowls.
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Garnish each serving with the crispy tortilla pieces, grated Monterey Jack cheese, diced poblano pepper, and freshly ground black pepper.
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Serve immediately while hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 180.8kcal
- % Daily Value *
- Total Fat 10.5g17%
- Saturated Fat 1.7g9%
- Cholesterol 0.0mg0%
- Sodium 114.3mg5%
- Total Carbohydrate 20.3g7%
- Dietary Fiber 4.8g20%
- Sugars 0.6g
- Protein 4.1g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Safety Tip: Always wear rubber gloves when handling charred peppers to avoid irritating your eyes or skin with the capsaicin oils.
Ingredient Note: The original ingredient list was incomplete. Based on the directions, you will also need 4 cups of fresh or frozen corn kernels (divided), 3 3/4 cups of whipping cream, 1/2 cup of whole milk, salt to taste, 1/2 cup of grated Monterey Jack cheese, and fresh ground pepper.
Variation: For a vegan version, omit the cheese and use a plant-based cream substitute.
Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove; do not boil after reheating to maintain texture.
Tip: If the soup is too thick, add a splash of milk or vegetable broth to reach your desired consistency.
