Roasted Corn & Poblano Soup

Name: Roasted Corn & Poblano Soup
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Global
Ingredients: 2 cubes chicken bouillon; 4 larges ears corn on the cob, divided; 118 milliliters BREAKSTONES or KNUDSEN Sour Cream; 2 cloves garlic, minced; 59 milliliters KRAFT Zesty Italian Dressing; 1 small onion, chopped; 1 large poblano chile, roasted, peeled, seeded and cut into thin strips; 340 grams red potatoes (about 2), peeled, cut into 1/4-inch cubes; 1 liters 1-1/2 qt. water

Roasted Corn & Poblano Soup is a gluten free soup. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains approximately 3g of protein, 8g of fat, and a total of 147 calories. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up poblano chile, 1/4 cup kraft zesty italian dressing, onion, and a few other things to make it today. From preparation to the plate, this recipe takes around 50 minutes.

Instructions

Cut corn from 3 of the cobs.

Ingredients you will need

Corn

Heat dressing in large saucepan.

Equipment you will use

Sauce Pan

Add onions and garlic, cook and stir 5 min.

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Garlic

Onion

Add water, potatoes, bouillon and corn kernels; stir. Bring to boil; cover. Simmer on medium-low heat 15 min. or until potatoes are tender, stirring occasionally.

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Corn Kernels

Bouillon

Potato

Water

Meanwhile, cook remaining ear of corn directly over gas flame 8 to 10 min. or until tender, turning constantly.

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Corn On The Cob

Cut corn from cob; set aside.

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Corn

Blend potato mixture, in batches, in blender until smooth; strain into bowl. Discard drained solids. Stir peppers and reserved corn into strained soup; ladle into soup bowls. Top with sour cream and reserved roasted corn.

Ingredients you will need

Sour Cream