Corn and Poblano Pepper Soup with a Touch of Curry Powder
Prep time
Cook time
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A soup that combines the flavours of Mexican corn and Poblano peppers with a regular, store-bought yellow Indian curry powder. The results is a delectable taste that will have your wanting more and more.
Recipe type: Appetizer, Lunch,
Cuisine: Mexican - Indian Fusion
Serves: 2-4
  • 1 medium to large ear of corn, chucked and sliced off the cob (you want just the kernels)
  • 1 medium sized poblano pepper, seeded and sliced into strips
  • 2 cloves of garlic, finely minced
  • 1 Serrano pepper, finely chopped*, optional (remove seeds for milder soup)
  • small pinch of coarse sea salt, adjust to taste
  • 1 heaping teaspoon of yellow Indian curry powder, adjust to taste
  • 2 cups or 473 ml of low-sodium vegetable broth (either store-bought or homemade is fine)
  • ⅓ cup or 60 ml whole fat milk or cream or dairy-free milk of choice
  • 1.5 Tablespoons masa harina or flour of choice, to thicken
  • a little bit of olive oil
  1. Heat the oil and sauté the poblano peppers and serranos until soft, then add the garlic and cook for a couple of minutes. Next add the curry powder and salt and cook for a minute, then add the corn, broth and milk. Cover and simmer until the corn has softened and cooked through. Taste and adjust seasoning if needed. In a small bowl combine the flour with a little bit of water until you achieve a smooth pancake batter-like constancy, and without any lumps. Pour the mixture into the soup and stir until well combined. Allow to simmer until the soup thickens a bit. Cool for a few minutes before serving. Serve as an appetiser for 4 or as a light main meal for 2 people.
Recipe by Mexican Made Meatless™ at