Roasted Poblano, Sweet Corn and Sweet Potato Soup

As the temperatures rise and gardens bloom, there’s nothing quite like a refreshing soup that embodies the flavors of spring and summer.

This Roasted Poblano, Sweet Corn, and Sweet Potato Soup is the perfect dish to celebrate the season.

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Brimming with vibrant ingredients and comforting textures, it offers a delightful balance of smokiness, sweetness, and creaminess, making it an ideal meal or starter for any occasion. Just like this Southwestern Black Bean and Sweet Potato Soup.

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This delicious soup provides a wonderful way to bring seasonal produce to your table.

Whether served warm or chilled, it caters to a variety of preferences, making it versatile and crowd-pleasing.

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Roasted Poblano, Sweet Corn and Sweet Potato Soup

2 poblano peppers

6 ounces Hemplers bacon ends, chopped *See Cook’s Notes

2 leeks, white and light green parts, thinly sliced

salt and pepper

2 cloves garlic, minced

1 medium sweet potato, peeled, chopped 1/2-inch pieces (about 1 cup)

2 cups chicken broth – Find Recipe HERE

2 cups whole fat milk, divided

1 cup sweet corn, fresh or frozen

2 tablespoons all purpose flour

Fresh chopped cilantro, garnishing, optional

Preheat oven to 425 degrees.

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Cook’s Notes

Hempler’s Bacon Ends and Pieces refers to a product made by Hempler’s, a company known for its meats, particularly bacon.

The term “ends and pieces” typically describes the leftover bits of bacon that are cut off during the slicing process, including the ends of the bacon strips.

These pieces are often sold at a lower price compared to whole bacon slices and can be used in various recipes, such as stews, toppings for salads, baked dishes and including this Roasted Poblano, Sweet Corn and Sweet Potato Soup.

Hempler’s products are usually made using high-quality pork and crafted with attention to flavor and texture.

You can use regular sliced smoked bacon, though the flavor of the soup won’t be the same as with Hempler’s Bacon Ends and Pieces.

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In a small bowl, whisk together flour and 1/2 cup milk, set aside.

Lightly rub poblano peppers with olive oil then place on a foil-lined baking sheet.

Roast for 20 minutes, flipping halfway through then transfer peppers to a large ziplock bag to steam. Once cool enough to handle, peel off skin, remove stem and seeds, and then chop.

Crisp bacon in a large Dutch oven or soup pot over medium heat. Remove to a paper towel lined plate to drain, reserving 2 tablespoons bacon grease in the pot.

Next, add leeks, season with salt and pepper, saute until tender and caramelized, 5-7 minutes. Add garlic, continue sautéing until fragrant, 30 seconds. Add and stir in sweet potatoes and roasted chopped peppers.

Turn heat to medium-high. Mix in remaining 1 1/2 cups milk, chicken broth, 1 teaspoon salt and lots fresh cracked black pepper.

Bring soup to a light bubble, stirring frequently. Turn heat back down to medium then simmer until the potatoes are softened, 5 minutes.

Stream in milk and flour mixture while stirring. Continue simmering until soup is slightly thickened, about 5 minutes.

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Add back and mix in cooked bacon. Next add sweet corn mix in, continue simmering until corn is warmed through, about 5 minutes.

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Taste and season with salt and pepper if needed. Ladle into soup bowls, serve garnished with fresh cilantro (optional).

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Try These Soup Favorites

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