Late Summer Corn and Poblano Soup V, GF

 late summer corn and poblano soup with sweet corn chow chow, cilantro and edible flowers

late summer corn and poblano soup with sweet corn chow chow, cilantro and edible flowers

This spicy, rich and creamy soup just so happens to be vegan. The starch in the late summer corn combined with the creaminess of coconut milk render the likes of butter, cream or meat completely unnecessary. Also included is the recipe for this sweet corn chow chow to use as a garnish.


cutting board
blender, Vitamix--ideally
ladle or spatula
stock pot


20 ears of corn
8 large poblano peppers
3 cloves garlic
mild unrefined oil (avocado, grapeseed)
1 large white onion diced
4 ribs celery, diced
1 small head cauliflower chopped
(salt, pepper, cumin, coriander, cayenne, smoked paprika)
one bunch of cilantro
2 bay leaf
1 can of full fat coconut cream
2 limes

for the chow chow

2 cups corn kernels from above
1/3 c white onion from above
1/2 red pepper diced to approximate size of corn kernels
1/2 c sherry vin
1/2 c water
4 T brown sugar
1 t salt



Char the ears of corn on the stove top, roast a few cloves of garlic in foil. Char the poblanos on the stove top until black, put in a bowl, cover with plastic wrap, refrigerate for at least 10 minutes-overnight. They need to be peeled and deseeded. Shave the charred corn reserving two cups for the chow chow. Put the 2c kernels into a jar or other heat proof container with 1/4 diced white onion and 1/2 red pepper diced to the size of corn kernels.

Cut the corn cobs in half and put in a stock pot with 2 bay leaves, 10 peppercorns, 10 coriander seeds, 1 star anise or 1 clove, the other half of red pepper, the stems from the cilantro, half the onion cut into a couple of pieces, two stalks of celery, 1 clove garlic. Cover with water as though you are making a regular stock and the corn cobs are the bones. Bring to a boil and simmer for about 40 minutes to an hour strain through a chinois and cool completely before refrigerating.

While the stock is simmering, peel and deseed the poblanos and make the chow chow pickling liquid.

Place 2/3c sherry vin, 2/3 c water, 4T brown sugar, 1t salt, 4 peppercorns, 4 coriander seeds, 1 star anise into a small sauce pan and bring to a boil. Taste it for appropriate saltiness/sweetness and adjust accordingly. You don’t want it to taste too watery. On the acidic side would be good. It should also taste slightly salty and quite sweet. You may need to add another tsp salt or some vinegar. Bring back to a boil after adjusting flavor. Pour through a chinois over the kernel, onion, pepper mixture while the liquid is as close to a boil as possible. Cool completely before refrigerating. 


In a large soup pot add a tablespoon or so of oil and add the diced onion, cook until translucent, about 5 minutes. Turn up the heat, add roasted garlic cloves, diced celery, cauliflower and cook until the cauliflower starts to cook through. add the corn kernels and peeled and seeded roast poblanos until everything is hot. Add some salt (at least 1 tablespoon), a sprinkle of pepper, about a half teaspoon coriander and cumin, a couple pinches of cayenne, a teaspoon of smoked paprika and stir this mixture until you get a nice spicy aroma add the can of coconut milk to the mixture until everything is coated. add corn stock. Bring to a boil and simmer for about 10-15 minutes until the cauliflower is tender. Taste the broth for appropriate saltiness/spice and adjust. Now it is time to blend the soup. I separate the solids from the liquid so I have control of how soupy it gets. Fill the blender 2/3 with solids and nearly cover with liquid. Blend until smooth and put into a large pot. Repeat until the entire mixture is blended. Adjust the soupiness with remaining liquid if necessary. You want it to pour freely from a spoon but also to cling to the spoon. Adjust flavor with salt, spices and pickling liquid from the chow chow. Bring the soup to a simmer. Warm serving bowls. Distribute soup among bowls and garnish with chow chow and cilantro, lime and maybe a sprinkle of cumin. Serve. 


**If you want a thinker more cloying soup, you can add 3 Tablespoons masa flour when you are adding the spices or two corn tortillas when you are adding the corn stock. You can also do all of this in one day. The soup will taste better/different the next day.