Roasted Corn and Green Chili Soup


  • 1 14 ½-ounce can low-salt chicken broth
  • 3 cups water
  • 1 large poblano chili
  • Cilantro sprigs
  • ½ cup whipping cream
  • ½ cup chopped fresh cilantro
  • 1 8-ounce russet potato, peeled, quartered
  • + 1 more ingredients
    • 6 ears fresh corn

1. Preheat oven to 450°F. Keeping husks on corn, place corn on heavy rimmed baking sheet. Roast until corn is fragrant and husks brown, about 30 minutes. Let cool. Remove husks from corn. Cut off corn kernels and set aside. 2. Char chili over gas flame or in broiler until blackened on all sides....

View full recipe at SpringPad


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