Corn Cream with Poblano

Alejandra Cota
This delicious corn cream with poblano is simply delightful. It is served with strips, corn kernels, and fried tortilla strips that give it an incredible crunchy touch, plus it is a creamy and spicy soup, making it the perfect option to start your delicious meal of the day.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2 tablespoons butter
  • 2 cloves garlic
  • 1 onion, cut into pieces
  • 2 cups corn kernels
  • 2 cups Poblano chile strips, cut into strips
  • 1 cup chicken broth
  • 1 cup evaporated milk
  • 1 cup whole milk
  • 1 pinch salt
  • 1 leaf bay
  • 1/4 cups Poblano chile strips, for decoration
  • 1/4 cups corn kernels, for decoration
  • 1/4 cups corn tortillas, in strips, fried, for decoration
Preparation
20 mins
20 mins
Low
  • Heat a small pot over medium heat with the butter, add the garlic, onion, corn, poblano pepper, and cook until softened and fragrant. Add the chicken broth, evaporated milk, and whole milk, season with salt and bay leaf. Cook for 10 minutes. Cool slightly.
  • Blend the preparation very well.
  • Serve with poblano strips, corn kernels, and fried tortilla and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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