Yields: 4-6 servings
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Ingredients
For Roasting
- 2 large poblano peppers
- 1 tablespoon olive oil
For the Stoup Base
- 2 tablespoons olive oil
- 6 slices bacon, chopped
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder (optional, for a bit of heat)
- 1 large russet potato, peeled and diced (about 1 1/2 cups)
- 4 cups low-sodium chicken or vegetable broth
- 1 cup milk (any kind you prefer)
- 1 1/2 cups sweet corn (fresh or frozen)
- Salt and freshly ground black pepper to taste
For Thickening
- 3 tablespoons all-purpose flour
- 1/4 cup milk
Toppings (optional)
- Crumbled bacon
- Chopped cilantro
- Sour cream or plain yogurt
- Hot sauce
- Lime wedges
Equipment and Utensils
- Baking sheet
- Large soup pot or Dutch oven
Instructions
1. Roast the poblanos
- Preheat your oven to 425 degrees F (220 degrees C ).
- Wash and dry the poblano peppers and rub them lightly with olive oil.
- Place them on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skin is blistered and charred.
- Remove the peppers from the oven, place them in a heatproof bowl, and cover with plastic wrap. Let them steam for 10 minutes to loosen the skins.
- When cool enough to handle, peel off the charred skin, remove the seeds and stems, and dice the peppers.
2. Cook the bacon and aromatics
- While the peppers are roasting, heat a large soup pot or Dutch oven over medium heat. Add the chopped bacon and cook until crispy.
- Remove the bacon with a slotted spoon and set it aside, leaving about 2 tablespoons of bacon grease in the pot.
- Add onions to the pot and cook until softened, about 5 minutes. Stir in the garlic, smoked paprika, cumin, and optional chili powder, and cook for another minute until fragrant.
3. Build the stoup base
- Add the diced potatoes and chicken or vegetable broth to the pot. Bring to a boil, then reduce heat to a simmer and cook until potatoes are tender, about 15 minutes.
- Stir in 1 cup of milk and the roasted poblano peppers. Bring to a simmer.
4. Thicken the stoup
- In a small bowl, whisk together the flour and the remaining 1/4 cup of milk until smooth.
- Gradually whisk the flour mixture into the simmering stoup. Cook, stirring occasionally, for 5 minutes or until thickened to your liking.
5. Finish and serve
- Stir in the sweet corn and cook for a couple more minutes until heated through.
- Season generously with salt and pepper to taste.
- Ladle the stoup into bowls and top with crumbled bacon, cilantro, sour cream, hot sauce, and/or lime wedges, if desired.
Tips
- Roasting the poblanos directly over a gas stove flame is a traditional method and adds a fantastic smoky flavor.
- For a vegetarian/vegan version, omit the bacon and use vegetable broth.
- Add other toppings like avocado, shredded cheese, or tortilla chips for some crunch!
- Leftovers will keep well in the fridge for 3-4 days.
