Corn-Poblano Soup with Salsa Verde

Corn-Poblano Soup with Salsa Verde
Photo by Randy Mayor


  • ½ cup evaporated fat-free milk
  • 1 garlic clove, minced
  • 2 tablespoons cornstarch
  • 2 large poblano chiles (about 8 ounces)
  • 2 teaspoons butter or stick margarine, divided
  • ¼ cup (2 ounces) 1/3-less-fat cream cheese
  • ½ cup chopped onion
  • + 5 more ingredients
    • ¼ teaspoon black pepper
    • tablespoon Salsa Verde
    • 2 (10-ounce) packages frozen whole-kernel corn, thawed
    • ¾ teaspoon salt
    • 4 cups Chicken Stock or 2 (16-ounce) cans fat-free, less-sodium chicken broth

Preheat broiler. 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 p...

View full recipe at My Recipes


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