You can also make this soup with 5 cups of frozen corn instead of fresh corn, but instead of the corn broth use some good chicken stock, or a light tasting vegetable stock.
As the peppers are condiments for the soup, you can roast and deseed the peppers ahead of time. They will keep for 3 days in the fridge, and as long as a week if you cover them in oil.
Poblanos are the mildly spicy large dark green peppers often used in Mexican cooking. They can be found in many supermarkets and in Latino specialty markets. Poblanos are quite mild, so if you want to add more of a kick to the soup’s fixings, roast 2-3 jalapeno peppers the same way as described above. If you want less heat, roast a small green pepper instead.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.