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Pati's Mexican Table : TV Recipes

Pati Jinich

CREAMY POBLANO SOUP
Crema Poblana
Serves 6

INGREDIENTS
2 tablespoons unsalted butter
2 tablespoons vegetable oil
2 cups white onion, chopped
5 to 6 poblano peppers, roasted, sweated, peeled, seeded and diced
2 cups corn kernels, fresh or thawed
1/2 teaspoon kosher or coarse sea salt, or to taste
Freshly ground black pepper, to taste
3 cups chicken broth
1 cup milk
Queso Fresco, crumbled, optional

TO PREPARE
Place a large soup pot over medium heat; add oil and butter. Once the butter melts and begins to sizzle, add the onion and cook, stirring occasionally, until the onion has completely softened, and the edges have begun to brown, about 10 to 12 minutes.

Add the poblano chiles, stir and let them cook for 3 to 4 minutes. Make some room in the middle of the pot, and add the corn, sprinkle the salt and pepper and cook for another 3 to 4 minutes.

Pour in the chicken broth, let it come to a simmer and cook for 5 more minutes, so that the flavors have had the chance to really blend.

Reduce the heat to low, wait for about a minute, and gently pour in the milk. Heat the soup through, for about 6 to 8 minutes, and serve. If you make it ahead of time, and want to reheat it, do so over low-medium heat.


Comments

My husband and I saw this recipe on Pati’s TV show yesterday and decided to try it today. It was SO easy to prepare and was absolutely delicious. I had forgotten to buy queso fresco so I grated some jack cheese over the top instead. This week we are going to try the chicken tinga. Pati has two new fans.

Hola Carmen, Thank you so much for taking a moment to write me! I love hearing that you are trying my recipes.



This is the first time I tried any of Pati’s recipes; but I saw her make this creamy poblano soup & I made it that same evening. It was super easy & absolutely delicious. It is the perfect amount of picante & spicy & has a real depth of flavor!! IT IS DELICIOUS & HEALTHFUL!

I can’t wait to try more of Pati’s recipes.

Kerri, I can’t believe you made the soup the evening after you saw the episode. Thank you so much!!



Seen you make this the other day and had to try it!! LOVED IT!! It is officially my favorite soup!! We took a cooking class when we went to Mexico on vacation and learned how to make chili rellenos..and that class helped me with preparing the poblano peppers!!
Thank you!!

Hola Tracy, The cooking class in Mexico must have been so fun! I’m glad it made the soup easier for you and you enjoyed it! Thank you for taking the time to write me.



After Thanksgiving dinner, my brother, sister-in-law, husband and friends sat down because I wanted them to see your program I had on dvr. They all want now to taste your Creamy Poblano Soup. I’m going to try to make it this weekend. I’ll let you know how it turned out. PS: only my husband is from Mexico the rest of the group is Brazilian and American.

Hola Adna, Let me know how it turned out! Thank you so much for sharing the show with your family!!



We saw this program today. We are taking our daily walk soon and will swing by our Local Mexican Market to get the peppers and will fix this for tonight – it really sounds good!! I had broth on the stove so it came at the perfect moment!! Love your show.

Thank you for watching, Janet!! I hope you enjoy the soup.



Making the chili poblano soup took me back to my Grandmother’s kitchen. Thank you

That’s wonderful to hear, Judy! Thank you for trying the recipe!!



Pati, I love watching your show! I’m glad that you include information regarding culture and history along with your recipes. I plan on making this soup this week – it looks amazing!

Hi Teresa, Thank you so much for watching the show!! I appreciate the compliment on the culture and history bits I give with the recipes — sharing these stories is one of the things I love most about doing the show.



Well I didn’t try it the same day but I tried to buy what I needed by memory and I going to make it tonight!! Will let you know how it turns out. It looks yummy!!! My husband is from Colombia and they love soups, he also loves Mexican food. As he says “I was born Colombian but I have been converted to Mexican!!! He loves mexican food……:)

Elvia, Your husband has me laughing so hard! I hope you both enjoy the poblano soup. Please let me know how it turns out!!



Pati,

I just watched this episode, and everything looks so delicious! I am looking forward to making the creamy poblano soup! You mentioned chiles en nogada, and I have been looking for a good recipe for it. Do you have any recommendations?

Thank you!!

Hi Armond, I have a recipe for Chiles en Nogada here: http://www.patismexicantable.com/2009/09/chiles_en_nogada_at_last/ Thank you for watching the show!!



Pati- your show is great! After watching you make this soup I couldn’t wait to try it out. I made it Sunday night to bring to a friend’s house who just had a baby. She and her husband really enjoyed it, and so did I!

Thank you, Laura!!



Thank you so much for your show and showing there is more to Mexican cooking then tacos. I am from East Tennessee and did not grow up using any of these ingredients so these foods are new to me. I am going to make this soup after my trip to the grocery store. I had seen these peppers but didn’t know what they were used for and the idea of treating them like a veggie just caused a light bulb go off in my head. I will be trying these in others foods.

Thank you so much, Karen!! It’s so nice to hear you are open to trying all these new things. I hear there are some pretty wonderful foods from Tennessee too!



Hi Pati,
Can you include a tutorial in how to roast and peel the poblano peppers? I was busy and missed most of that part of your show today. Thanks

Hi Tina, You can find my method for roasting and peeling poblanos here: http://www.patismexicantable.com/2009/04/preparing_poblano_peppers/. Thank you for watching the show!!



My husband is from Puebla and I can hardly wait to try all of the foods from that state. I love making new recipes and I love your show Pati. Muchas Gracias!

Muchas gracias Cindy! Como tengo ganas de regresar a Puebla…



We have been eating a lot of soups since here in Calif it has been colder than usual. I have a few I always cook, abondigas is my fall back. And everyone loves it. We all have our special way of preparing it. But I am out to the store now to buy ingredients and cook for tonight. If it get’s my husbands approval, I will serve for Super Bowl! Keep cooking I love it when you & your sister cook together!

Barbara, I am so happy you are trying my poblano soup recipe! You MUST tell me what your husband thinks!! I hope everyone enjoys…



Hi Pati,
As a vegetarian, this soup looks so good that I plan on making it this week. I especially liked learning how to pick the best poblanos. I love Mexican food and now I feel more comfortable making it, especially since so much of it I can make meatless, or with a substitute. Your show is very informative and you are enjoyable to watch. You make me smile. Keep up the good work. Oh yeah, great name too.

Gracias Patty!!! I like your name too.



Thank you for the creamy poblano soup recipe this week. (I watch on KAET-Phoenix, channel 8.2.) I love soups more than any other food, so I perk up when I see them demonstrated. I grow poblanos and Anaheims in a planter, but ’tis not the season in February, so I bought the fruits. Roasting them under an electric broiler is not fun! However, your recipe is delicious and easy, and I’ll make it again–with lots more cheese on the table. Haha!

Hola Christy, I’m a soup lover too! Thank you for trying my poblano soup.

Hi, again!

For the past 12 years, I’ve seeded, cut in strips, dehydrated, and ground poblanos and Anaheims to make green chili powders. Since the fruits are raw when I dry them, they need to be added to foods before or during cooking. But oh, how incredible the soups, eggs, meats, chimichanga filling, pasta sauce, etc. are with my green chili powder. Your demonstration of the process might make a nice segment in one of your shows. What’s not to like about green chili??

Good idea!





I made this a day or two after watching Pati make it. I must say that I love Create and Pati and several of the other cooks. Anyways, the recipe was very easy except for the roasting of the peppers, I had to do it on my gas stove. It worked fine but was tedious. Otherwise it was easy and quick. The soup is awesome and very tasty. I will make it again later this year. I’m just getting comfortable with real Mexican cooking and you have made it fun! Thanks Pati! i want another soup to try.

Hola Tony, Thank you so much for your message! I’m so happy to hear you found me on Create. Did you see my post with tips on roasting peppers: http://www.patismexicantable.com/2009/04/preparing_poblano_peppers/? A gas stove is perfect for roasting them over an open flame. All of my best to you.



Pati, Pati, Pati!!! We saw this Sunday afternoon on our local ETV station and we just cooked it for dinner. It is fantastic! We can say that we had the best mexican food in our own home. Thanks!

Awww, thank you so much Donna!!

I forgot to mention that we strive to eat a whole food plant based diet limiting meat and almost no dairy. I used only 2 tbl oil…almond milk instead of milk…and no cheese. I am all about finding great recipes and adapting to how we eat.

I’m so glad to see that it turned out well with almond milk. I am a vegan and will give this a try! So exciting!





Que rico! I saw this recipe on your show a few months back and have been wanting to make it since then. Que facil y rico!


Thank Pati for the great soup recipe. I mad it for my husband who is from Mexico. He loved it. You make mexican food easy. I have made serveral of your recipes for him and he loves each one. Especially the piggy cookies.
Again thanks for helping me be a better Mexican wife by cooking his favorite things.

Hola Bonnie, Its soooo wonderful to hear you are making these recipes for your husband!! If either of you ever have any requests, please let me know!



Excellent soup! I saw this episode yesterday and was intrigued by both it and the chicken tinga, which I plan to make later. I like that both are lower fat. This was super easy to make and tastes wonderful! I haven’t cooked with peppers before so thanks for bringing me out of my shell!!

Hola Linda, Thank you! I’m so glad you tried cooking with peppers.



Pati, I just wanted to tell you thanks for the recipe for this soup. I just make it tonight and we both loved it! It reminds me of a chowder–only Mexican! I think this would be nice to feed a larger group with some added chicken and a couple of diced potatoes to stretch it a bit. What do you think?

That is a fabulous idea!



Hi Pati, I’m glad I’ve seen this soup episode twice. I made it for my clients today and they loved it but wanted it hotter. Should I leave the seeds in next time, use a different pepper, or do you have another idea? It was fun roasting the peppers. Thanks for adding the tutorial here–I should have paid more attention when my mom did it:)She must have roasted them to make chile rellenos. I do remember the chilies being hotter.
I also plan to make the chicken tinga and wonder how to make sure that will be hot enough to please my clients too.
BTW, I did taste it the soup and loved it!
Also, my mom has Alzheimer’s now so I’m glad you can remind me of things I love to cook and eat.

Hi! If you want more heat in the soup, increase the amount of Poblanos. No, I wouldn’t keep the poblanos seeds on, they can get bitter. For the Tinga, you can add more chipotle chiles AND you can keep the chipotle chiles’ seeds!



Hi Pati!

My mom has requested a corn chowder for tonight, but I was thinking of trying this instead. Do you think roasting the corn would alter the taste of the soup too much? Also what protein do you think would pair with this soup?


We’re going to try this and add grilled chicken strips to make it a main dish. Love poblanos.

Sounds like a great combo!




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