Corn and Green Chile Soup Recipe (2024)

I would recommend working a little bit with the green chiles... I would use roasted poblanos (2-3) -- broil or grill them until you burn the outside "skin"; let the chiles "sweat" by putting then in a paper or plastic for 10 mins and then, peel the burnt skin with your hands. Split open the chiles and take the seeds away and cut into strips. Then follow the recipe. I think it'll add a little smokiness and depth to the dish.

After seeing the comments I doctored this up by adding some green chili salsa I had around that made it a lot more tangy, used half broth and simmered the cobs with onion, carrot & celery + bat leaves and pepper corns. didn't have any potatoes but added some leftover grilled white meat chicken. Great green chili stew! Helped the local corn is available.

we made this soup and it was really bland. I would not make this again.

Not my favorite . I think we like more aromatics in a soup base than this recipe has.

The corn cobs can be cooked or simmered longer for deeper flavor if you find the base too bland. Sweet corn can yellow the water. Bacon also makes for richer broth if chopped, fried, added after the base is ready.

Made this last night using a quart of chicken stock and two cups of water. Used about 1/2 c of jarred hatch green chiles. Also added a bit of corn starch for thickening. Served with cilantro garnish. Loved it!

Made this soup last night after reading all the reviews. I added shredded chicken to this and seasoned with salt and pepper and cumin throughout the cooking process. I used lots of poblano peppers and six ears of corn. It turned out delicious.

I really wanted to like this soup. I roasted the corn and the peppers over a gas flame to add some depth. I used poblanos and fresh sweet corn. There's no flavor in this. I've added salt, sour cream, cilantro, smoked paprika, pepper, vinegar, and lime and it's still not worth the effort and money it took to make the recipe as written.

I used turkey stock that was on hand in the freezer as well as chunks of leftover turkey breast meat. Used two roasted Shish*tos for the chiles. Added thinly sliced purple carrots. Used quite a few scallions -- probably close to one cup sliced -- as this is the only onion in the soup, and added two bay leaves to the broth. Salt and pepper? The recipe doesn't call for any, so I added 1 tsp. coarse salt and numerous turns from the black pepper mill. Garnish: a chiffonade of fresh basil leaves.

Must substitute half of water with chicken broth. Didn’t do that second time I made this, and the difference was substantial. Much better using half chicken broth. Watery, flat-tasting otherwise after following directions as printed.

I added a bay leaf and thyme sprig to corn broth, and some chopped, butter-sautéed celery, shallots, and white onion to recipe. I substituted half of the water with Swanson’s reduced sodium chicken broth. Added some S&P. Voila! Really delicious! This is a minimalist recipe that shines with a few minor additions.

The corn cobs can be cooked or simmered longer for deeper flavor if you find the base too bland. Sweet corn can yellow the water. Bacon also makes for richer broth if chopped, fried, added after the base is ready.

sorry mark, the worst score ever. or, maybe congratulations, maybe you were just checking to see if the entire audience for this column were zombies who accept any thing that is printed. (come on NYTs, don't always automatically throw my comments out. I'm never entirely wrong, and I think you know that)

How much broth? It isn't listed in ingredients.

we made this soup and it was really bland. I would not make this again.

After seeing the comments I doctored this up by adding some green chili salsa I had around that made it a lot more tangy, used half broth and simmered the cobs with onion, carrot & celery + bat leaves and pepper corns. didn't have any potatoes but added some leftover grilled white meat chicken. Great green chili stew! Helped the local corn is available.

Not my favorite . I think we like more aromatics in a soup base than this recipe has.