Spicy Poblano and Corn Soup

Spicy Poblano and Corn Soup
Photo by Oxmoor House


  • 1 (16-ounce) package frozen baby gold and white corn (such as Birds Eye), thawed and divided
  • ¾ teaspoon salt
  • 1 tablespoon water
  • 1 cup refrigerated prechopped onion
  • 2 cups fat-free milk, divided
  • 4 poblano chiles, seeded and chopped (about 1 pound)
  • ½ cup (2 ounces) reduced-fat shredded sharp cheddar cheese

1. Place 1 cup corn and 1 1/2 cups milk in a Dutch oven. Bring mixture to a boil over medium heat. 2. Combine chopped chile, onion, and 1 tablespoon water in a microwave-safe bowl. Cover and microwave at HIGH 4 minutes. 3. Meanwhile, place 2 cups corn and 1/2 cup milk in a blender; process until ...

View full recipe at My Recipes


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