Denver Posts Roasted Olathe Corn and Poblano Soup

Chef Aaron Bennett, from Ritz Carlton Club-Willow Creek Bistro in Aspen Highlands, whipped up this Colorado-flavored soup for the “130 Years, 130 Dishes” Colorado Proud recipe contest. It’s a tasty starter served in a cup with a chunk of crusty bread, or a full meal in a bowl with warm quesadillas made from smoky cheese melted on a red chili tortilla on the side.


12       ears fresh Olathe sweet corn

1.5    large white onions, diced small

2        red bell peppers, diced small

3        pablano peppers, diced small

3        jalapeños, ribs and seeds removed, minced

2        tablespoons minced garlic

4        tablespoons butter

2        quarts chicken stock

2        quarts whole milk

2        tablespoons olive oil

          Salt and white pepper to taste


Peel corn, cut kernels away from cob (reserve the cobs in a medium stock pot) toss corn with olive oil and season lightly with salt and white pepper. Put on sheet tray and roast in 350-degree oven for 15-25 minutes until lightly browned.

Add chicken stock and milk to corn cobs and bring to a boil, reduce heat to medium and simmer gently for at least 30 minutes to an hour.

In an 8-quart pot, place diced red pepper, diced onion, diced pablanos, minced garlic, minced jalapeños and butter, cook over medium heat stirring frequently until vegetables are translucent and cooked through, but not browned. Add roasted corn kernels and cook with the other vegetables for 2 minutes.

Remove corn cobs from liquid and discard, pour broth over corn and vegetable mixture, bring to a simmer, and simmer gently for 20 minutes. Strain about a quarter of the vegetables and corn and put aside.

In a powerful blender, or using an immersion blender, blend the soup in small batches until very smooth. Once all the soup is pureed, add in the reserved vegetables and corn for texture and color. Season with salt and white pepper to taste.

Lucas Kreitler