Spicy Poblano and Corn Soup

Name: Spicy Poblano and Corn Soup
Prep time: 13 min
Cook time: 13 min
Total time: 13 min
Yield: 4
Cuisine: Global
Ingredients: 454 grams package frozen baby gold and white corn (such as Birds Eye), thawed and divided; 473 milliliters fat-free milk, divided; 237 milliliters refrigerated prechopped onion; 454 grams poblano chiles, seeded and chopped (about; 1 teaspoons salt; 57 grams 1/2 cup reduced-fat shredded sharp cheddar cheese; 1 Tbsp water

Spicy Poblano and Corn Soup might be just the main course you are searching for. This gluten free and vegetarian recipe serves 4. One portion of this dish contains approximately 13g of protein, 7g of fat, and a total of 246 calories. Autumn will be even more special with this recipe. If you have baby gold and corn, milk, water, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes about 13 minutes.

Instructions

Place 1 cup corn and 1 1/2 cups milk in a Dutch oven. Bring mixture to a boil over medium heat.

Ingredients you will need

Corn

Milk

Equipment you will use

Dutch Oven

Combine chopped chile, onion, and 1 tablespoon water in a microwave-safe bowl. Cover and microwave at HIGH 4 minutes.

Ingredients you will need

Chili Pepper

Onion

Water

Equipment you will use

Microwave

Bowl

Meanwhile, place 2 cups corn and 1/2 cup milk in a blender; process until smooth.

Ingredients you will need

Corn

Milk

Equipment you will use

Blender

Add pureed mixture to corn mixture in pan. Stir in chile mixture and salt, and cook 6 minutes over medium heat. Ladle soup into bowls, and top each serving with 2 tablespoons cheddar cheese.

Ingredients you will need

Cheddar Cheese