Corn-Poblano Soup with Salsa Verde
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.
Place chiles on a foil-lined baking sheet, and broil 10 minutes or until the chiles are blackened, turning occasionally.
Place chiles in a zip-top plastic bag; seal.
Let stand 15 minutes. Peel chiles; cut in half lengthwise, discarding the seeds and membranes.
Cut into 1/2-inch pieces; set aside.
Heat 1 teaspoon butter in a small skillet over medium heat.
Add onion and garlic; saut 5 minutes.
Combine onion mixture, milk, cornstarch, and corn in a blender or food processor, and process mixture until smooth.
Heat 1 teaspoon butter in a large saucepan over medium-high heat.
Add corn mixture to pan (mixture will boil vigorously), and cook for 3 minutes.
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.