Corn-Poblano Soup with Salsa Verde

Name: Corn-Poblano Soup with Salsa Verde
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 7
Cuisine: Mexican
Ingredients: 0 teaspoons black pepper; 907 grams cups Chicken Stock or 2 fat-free, less-sodium chicken broth; 567 grams packages frozen whole-kernel corn, thawed; 2 Tbsps cornstarch; 118 milliliters evaporated fat-free milk; 1 garlic clove, minced; 118 milliliters chopped onion; 227 grams large poblano chiles (about; 1 Tbsp Salsa Verde; 1 teaspoons salt; 2 teaspoons butter or stick margarine, divided

The recipe Corn-Poblano Soup with Salsa Verde is ready in about 45 minutes and is definitely an outstanding gluten free option for lovers of Mexican food. This soup has 183 calories, 8g of protein, and 6g of fat per serving. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 7. It will be a hit at your Autumn event. A mixture of poblano chiles, evaporated milk, tablespoon salsa verde, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Preheat broiler.

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Broiler

Place chiles on a foil-lined baking sheet, and broil 10 minutes or until the chiles are blackened, turning occasionally.

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Chili Pepper

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Baking Sheet

Aluminum Foil

Place chiles in a zip-top plastic bag; seal.

Ingredients you will need

Chili Pepper

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Ziploc Bags

Let stand 15 minutes. Peel chiles; cut in half lengthwise, discarding the seeds and membranes.

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Chili Pepper

Seeds

Cut into 1/2-inch pieces; set aside.

Heat 1 teaspoon butter in a small skillet over medium heat.

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Butter

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Frying Pan

Add onion and garlic; saut 5 minutes.

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Garlic

Onion

Remove from heat.

Combine onion mixture, milk, cornstarch, and corn in a blender or food processor, and process mixture until smooth.

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Corn Starch

Onion

Corn

Milk

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Food Processor

Blender

Heat 1 teaspoon butter in a large saucepan over medium-high heat.

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Butter

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Sauce Pan

Add corn mixture to pan (mixture will boil vigorously), and cook for 3 minutes.

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Corn

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Frying Pan

Add Chicken Stock, and bring to a boil. Stir in chiles, cream cheese, salt, and pepper; reduce heat, and cook for 5 minutes or until cheese melts.

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Chicken Stock

Cream Cheese

Cheese

Chili Pepper

Pepper

Salt

Serve with Salsa Verde.

Ingredients you will need

Salsa Verde

Equipment

Ingredients

Servings:

0teaspoons

black pepper 907grams

cups Chicken Stock or 2 fat-free, less-sodium chicken broth 567grams

packages frozen whole-kernel corn, thawed 2Tbsps

cornstarch 118milliliters

evaporated fat-free milk 1

garlic clove, minced 118milliliters

chopped onion 227grams

large poblano chiles (about 1Tbsp

Salsa Verde 1teaspoons

salt 2teaspoons

butter or stick margarine, divided

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Williams Selyem Westside Road Neighbors Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 140 dollars.