Wednesday, October 16, 2013

Cream of Poblano and Corn Soup

The Poblano Chile Pepper is typically milder that other Chile Peppers. It comes to us from Puebla, Mexico.
Texans eat a lot of Chile Peppers. We use them is many recipes in Mexican and Tex - Mex Cuisine.

1 large Poblano Chile Pepper
1 small onion, chopped
2 cloves of garlic, chopped
3 TBS butter
1 1/2 C heavy cream
1 Vegetable Bouillon cube
1 1/2 tsp cumin
1 small can of creamed corn
2 TBS chopped fresh cilantro
Tabasco to taste

Remove the stem of Poblano Pepper, cut it in half lengthwise , remove seeds and ribs.
Chop coarsely

In a saute pan on low heat:
poblano pepper
Saute for 10 minutes, stir occasionally

heavy cream
bouillon cube
1 TBS chopped cilantro

Continue cooking just until heated through. Do not boil
Salt and Tabasco to taste
Garnish each bowl with remaining cilantro

Peace in the Kitchen!

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