Looking at my menu plans from the past few weeks, it’s evident that I am subconsciously making up for lost time with soup.  Soups of all kinds are taking over the menu, in some cases three times a week.  The weirdly warm start to the winter totally threw me off and many of my standby cold weather favorites were cast aside while I waited for chillier days worthy of their greatness.  Lately I go to bed with multiple layers of pajamas and two comforters, I’d say the time has come.

As much as I love all the classic soups (French oniontomato basil, broccoli cheddar, etc.), I’m always on the lookout for something a bit out of the ordinary.  This Mexican corn and poblano soup was a great way to jazz up our ever-growing soup repertoire.  Just reading through the recipe, I knew this was sure to be a success, and it was.  The poblanos add a slight kick but the sweetness of the corn provides a nice counterbalance.  But even better?  The whole thing can be made in a large cast iron skillet!  (No worries if you don’t have one, a large stockpot works just fine.)  We didn’t try it this time, but I think this would be killer with a pepper jack grilled cheese on the side.