(Salt, Oil, and Sugar free)
2 large poblano peppers, roasted seeded and diced (or substitute a small can diced Anaheim green chiles)
1 large onion, diced
3 garlic cloves, minced
2 celery ribs, chopped
2 small Yukon gold potatoes, ¼” dice
1 TBSP, Local Spicery’s Mex Mix
4 large ears of fresh corn, kernels removed and cobs broken in half
4 cups Hot Water with 4 TBSP Local Spicery’s Bada Bing Bouillon
½ cup, unsweetened coconut milk
Your favorite topper:
- smoked paprika
- Chile Flakes
- lime juice
- drizzle of balsamic vinegar
- (I used Local Spicery’s Seedtopia Topper)
Roast the peppers: Roast the poblano peppers on a baking sheet on broil until chiles are black and blistered (about 10 minutes). Turn the chiles over and roast the opposite side. Place them in a large bowl until cool enough to touch. Remove the blistered outer peel, remove the stems and seeds, and chop into about ½” pieces. Set aside.
Make the Broth: In a large pot, combine 4 cups of hot water with 3-4 TBSP of Local Spicery’s Bada Bing Bouillon (or substitute 1 qt of your favorite veggie broth). Add corn cobs (minus the kernels) and simmer for about 25 minutes.
While broth is simmering, sauté onion in a sauté pan until translucent. Add garlic, celery, potatoes, and Local Spicery Mex Mix. Continue to cook on low heat until pan is glazing over. Deglaze with a few TBSP of the broth mixture and set aside.
Remove the corn cobs, and add the onion and potato mixture, followed by the corn kernels. Bring to a boil and simmer for 5-10 minutes, until the potatoes are soft.
Separate half of the soup into a blender; purée until thick and a little chunky. Pour it back into the pot with rest of soup and stir in the coconut milk and diced poblano peppers. It should have a nice thick creamy texture.