This is probably the most famous soup from the Puebla region. This version is thicker and more textured than most, more of a chowder than the creamy pureed version often found on poblano menus.
- 3 tablespoons butter
- 6 poblano chiles, roasted, peeled, seeded and chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 ½ tablespoons flour
- 1 ½ cups undiluted evaporated milk
- 1 cup chicken broth
- 1 ½ cups cooked fresh or frozen corn kernels
- salt to taste
Melt the butter in a large pot, add the chile and onion and cook until the onion is soft. Add the garlic and continue cooking 2-3 minutes.
Add the flour and stir to coat the vegetables. Add the evaporated milk a little at a time, stirring constantly. Add the chicken broth and continue cooking and stirring until the soup has the consistency of heavy cream.
Add the corn kernels and cook to heat through. Add salt to taste.
Serve garnished with chopped cilantro if desired. Makes 6-8 first course servings.
Link to Source Article
Mexican Vegetable Dishes: Some Fall Favorites