Creamy Corn and Poblano Soup

This creamy corn and poblano soup is a delicious and easy to make soup that is perfect for a cold night. The soup is made with a base of chicken broth and almond milk, and is thickened with heavy cream. The corn and poblano peppers add a sweet and spicy flavor to the soup, and the cilantro adds a fresh and herbaceous flavor. This soup is sure to be a hit with your family and friends.

This soup was inspired by a trip I took to Mexico a few years ago. I was there visiting my family, and my aunt made this soup for me. I loved the soup so much that I asked her for the recipe. She was happy to share it with me, and I have been making it ever since. I have made a few changes to the recipe over the years, but the basic ingredients and flavors are the same. This soup is a reminder of my trip to Mexico, and it always brings back fond memories. I hope you enjoy this soup as much as I do.

Prep time: 10 | Cook time: 30 | Serves: 4

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 poblano peppers, chopped
• 3 cups chicken broth
• 2 cups unsweetened almond milk
• 1 cup frozen corn kernels
• 1/2 cup heavy cream
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and poblano peppers and cook until softened, about 5 minutes.
3. Add the chicken broth and almond milk and bring to a boil.
4. Reduce heat and simmer for 15 minutes.
5. Add the corn and heavy cream and cook for 5 minutes more.
6. Stir in the cilantro and serve.

Why It Works

• The chicken broth and almond milk provide a rich and flavorful base for the soup.
• The heavy cream thickens the soup and gives it a creamy texture.
• The corn and poblano peppers add a sweet and spicy flavor to the soup.
• The cilantro adds a fresh and herbaceous flavor to the soup.