Mario’S Chiquita Corn Soup

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.

Cooking Method: Boiling, Steaming

Cuisine: Mexican

Courses: Soups

Difficulty: Advanced

Servings: 4

Calories: 180.8

Dietary: Vegetarian

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

1 Poblano Pepper
2 Corn Tortillas
3 tablespoon Olive oil (divided

Directions

1
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.
2
Transfer the charred pepper to a plastic bag, seal it, and let it steam for 20 minutes to loosen the skin.
3
Wearing rubber gloves, remove the pepper from the bag and peel away the blistered outer skin. Discard the skin.
4
Cut away the top of the pepper, slice it lengthwise, and scrape away the seeds. Chop the remaining pepper flesh and set aside.
5
Cut the corn tortillas into bite-size pieces.
6
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.
7
Remove tortilla chips and drain on paper towels. Set aside for garnish.
8
Place 3 cups of fresh or frozen corn kernels in a blender and process until completely smooth.
9
Heat the remaining 2 tablespoons of olive oil in a large heavy pan over medium-low heat.
10
Add the remaining 1 cup of corn kernels to the pan and cook for 1 minute, stirring often.
11
Pour in the pureed corn and continue to cook for 5 minutes, stirring constantly to prevent sticking.
12
Stir in the whipping cream, whole milk, and salt.
13
Heat the mixture gently for 10 to 15 minutes, stirring occasionally. Do not let the soup boil.
14
Ladle the soup into bowls.
15
Garnish each serving with the crispy tortilla pieces, grated Monterey Jack cheese, diced poblano pepper, and freshly ground black pepper.
16
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.

Keywords: corn soup, poblano pepper, charred pepper, creamy soup, mexican cuisine, tortilla chips, monterey jack, comfort food, smoky flavor, vegetarian soup, winter soup, corn chowder, blender soup, crispy garnish, easy dinner, family meal

Read it online: https://www.chefs-mate.com/recipe/marios-chiquita-corn-soup/