Roasted Poblano Corn Soup

Since moving to New Orleans, one of my favorite discoveries has been the incredible farmers markets scattered throughout the city. On a recent Tuesday morning, I picked up sweet corn, poblano peppers, and a basket of cherry tomatoes. By dinner they had become this creamy Roasted Poblano Corn Soup.

Roasting the poblanos over an open flame and blistering the tomatoes in bacon drippings adds layers of smoky flavor that pair beautifully with sweet summer corn. Finished with crispy bacon, cotija cheese, and plenty of fresh cilantro, it's the kind of meal that celebrates the season's best produce. Serve it with a thick slice of crusty sourdough, and you've got one of my favorite summer meals.

Serve it with a thick slice of crusty sourdough, and you've got one of my favorite summer meals.

Ingredients

• 1/2 pound thick cut bacon, chopped
• 3 poblano peppers
• 6 small ears fresh corn
  
• 1 pint cherry tomatoes
• 1 small onion, diced
• 4 cloves garlic, minced
• 4 cups chicken stock, divided
• 1 teaspoon dried Mexican oregano
• 2 teaspoons smoked paprika (or more to taste)
• Coarse salt and freshly ground black pepper
• 1 cup half & half
• 3 tbsp. chopped fresh cilantro, divided
• 1/2 cup queso fresco, crumbled
• Optional: sour cream & tortilla chips for serving

Directions

1. Roast the poblano peppers over a gas flame or under the broiler until the skins are blackened. Transfer them to a paper bag or covered bowl for about 10 minutes to steam.
2. Peel away the charred skin, remove the stems and seeds, then chop the peppers.
3. 
   Remove the kernels from the six ears of corn. Reserve about half of the kernels for later. 
4. In a large Dutch oven, cook the chopped bacon over medium heat until crisp. Remove the bacon with a slotted spoon and drain on paper towels, leaving about 1 tablespoon of the bacon drippings in the pot.
5. Add the cherry tomatoes and half of the corn kernels to the Dutch oven. Cook, stirring occasionally, until the tomatoes blister and begin to burst and the corn starts to caramelize, about 5 to 7 minutes.
6. Transfer the tomatoes and cooked corn to a blender. Add 2 cups of the chicken stock, the smoked paprika, and oregano, then blend until smooth.
7. Add the onion to the same Dutch oven and cook until softened, about 5 minutes. Stir in the chopped poblanos and garlic and cook for another minute.
8. Pour the blended soup back into the Dutch oven along with the remaining 2 cups of chicken stock.
9. Stir in the reserved fresh corn kernels and simmer for about 20 minutes, stirring occasionally.
10. Reduce the heat and stir in the half-and-half. Season with salt and freshly ground black pepper to taste.
11. Stir in half of the chopped cilantro just before serving.

To Serve

Ladle into bowls and garnish with: 

• Crumbled cotija cheese
• Crispy bacon
• Fresh cilantro
• Sour cream, if desired
• Crushed tortilla chips, if desired