It’s been raining a lot here in San Diego lately. A lot! Sometimes that’s a good thing… keeps me inside and inspired to make a big pot of soup. Today I made a really delicious Roasted Poblano Corn and Crab Soup. Just what I needed to brighten up a dreary day!
I just moved again! But this time just up a few floors in the condo building I currently live in so it was a much easier move. One thing moving always does is make me realize how many cookbooks I have and how infrequently I cook out of them! So today’s roasted poblano corn and crab soup recipe came from Jon Bonnell’s Texas Favorites cookbook. It’s a winner.
The original recipe calls for roasting the poblano peppers over an open flame. Since I have a gas stove, I roasted them directly on the stove over the flame. If you don’t have a gas stove, you can broil them in the oven or grill them on an outside grill. Any method will work, just make sure to blacken all the skin then let them sit in a closed bag to “sweat” so the skin can easily be scraped off prior to chopping them up. I roasted the corn on the stove as well. Again, you can grill the corn or cut them off the cob and roast the kernels in the oven if you like.
I’m sure this Roasted Poblano Corn and Crab Soup would be even better with fresh lump crab, but I didn’t happen to have any. Instead I used canned lump crabmeat and it was still delicious…. and I’m sure a lot less expensive to make!Print
Roasted Poblano Corn and Crab Soup
- Yield: about 6 servings 1x
- 3 poblano peppers
- 2 ears fresh corn, husked
- 1 lg. sweet onion, chopped
- 4 cloves garlic, minced
- 1 tbls. butter
- 1 1/2 tsp. kosher salt
- 1/4 tsp. pepper
- 4 oz. dry white wine
- 1 1/2 C. heavy cream
- 1 1/2 C. chicken stock
- 1/2 lbs. fresh crab claw meat (or lump meat)*
- juice of 1 lime (I used some zest too)
- Roast poblanos: over open flame, on the grill or in a broiler, blacken all sides of peppers, then place in paper or ziplock bag for 10-15 minutes to sweat. Scrape off blackened skin with back of knife blade. Remove stem and seeds and chop peppers.
- Grill corn until lightly browned on all sides, slice kernels from the cob with knife and set aside.
- In large soup pot, saute onions, garlic and peppers in butter until soft. Season with salt and pepper, then add wine. Reduce wine by three-fourths, then add cream and chicken stock. Bring to a simmer then with an immersion blender puree until smooth. You can also puree the soup in a regular blender and return to soup pot.
- Add crab and corn, lime juice and zest and simmer for a minute. Taste and adjust seasoning – more salt or lime. I added a little sugar, about a teaspoon or two, which I thought it needed to soften the bite of the spice but you may not need that.
*You can use canned lump crabmeat if desired. I used three 6oz. cans.
Original recipe from Jon Bonnell’s Texas Favorites cookbook