Roasted Poblano, Sweet Corn and Potato Stoup Recipe

Yields: 4-6 servings
Prep Time: 20 minutes
Cook Time: 30-35 minutes


For Roasting

  • 2 large poblano peppers
  • 1 tablespoon olive oil

For the Stoup Base

  • 2 tablespoons olive oil
  • 6 slices bacon, chopped
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder (optional, for a bit of heat)
  • 1 large russet potato, peeled and diced (about 1 1/2 cups)
  • 4 cups low-sodium chicken or vegetable broth
  • 1 cup milk (any kind you prefer)
  • 1 1/2 cups sweet corn (fresh or frozen)
  • Salt and freshly ground black pepper to taste

For Thickening

  • 3 tablespoons all-purpose flour
  • 1/4 cup milk

Toppings (optional)

  • Crumbled bacon
  • Chopped cilantro
  • Sour cream or plain yogurt
  • Hot sauce
  • Lime wedges

Equipment and Utensils

  • Baking sheet
  • Large soup pot or Dutch oven


1. Roast the poblanos

  • Preheat your oven to 425 degrees F (220 degrees C ).
  • Wash and dry the poblano peppers and rub them lightly with olive oil.
  • Place them on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skin is blistered and charred.
  • Remove the peppers from the oven, place them in a heatproof bowl, and cover with plastic wrap. Let them steam for 10 minutes to loosen the skins.
  • When cool enough to handle, peel off the charred skin, remove the seeds and stems, and dice the peppers.

2. Cook the bacon and aromatics

  • While the peppers are roasting, heat a large soup pot or Dutch oven over medium heat. Add the chopped bacon and cook until crispy.
  • Remove the bacon with a slotted spoon and set it aside, leaving about 2 tablespoons of bacon grease in the pot.
  • Add onions to the pot and cook until softened, about 5 minutes. Stir in the garlic, smoked paprika, cumin, and optional chili powder, and cook for another minute until fragrant.

3. Build the stoup base

  • Add the diced potatoes and chicken or vegetable broth to the pot. Bring to a boil, then reduce heat to a simmer and cook until potatoes are tender, about 15 minutes.
  • Stir in 1 cup of milk and the roasted poblano peppers. Bring to a simmer.

4. Thicken the stoup

  • In a small bowl, whisk together the flour and the remaining 1/4 cup of milk until smooth.
  • Gradually whisk the flour mixture into the simmering stoup. Cook, stirring occasionally, for 5 minutes or until thickened to your liking.

5. Finish and serve

  • Stir in the sweet corn and cook for a couple more minutes until heated through.
  • Season generously with salt and pepper to taste.
  • Ladle the stoup into bowls and top with crumbled bacon, cilantro, sour cream, hot sauce, and/or lime wedges, if desired.


  • Roasting the poblanos directly over a gas stove flame is a traditional method and adds a fantastic smoky flavor.
  • For a vegetarian/vegan version, omit the bacon and use vegetable broth.
  • Add other toppings like avocado, shredded cheese, or tortilla chips for some crunch!
  • Leftovers will keep well in the fridge for 3-4 days.


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