Corn-Poblano Soup with Salsa Verde

Corn-Poblano Soup with Salsa Verde Recipe
Photo: Randy Mayor; Styling: Mary Catherine Muir
Salsa verde (green sauce) is added to this soup in Mexico to produce a vibrant color and to compliment the underlying flavor of the roasted poblanos.

Yield:

7 servings (serving size: 1 cup soup and 1 tablespoon salsa)

Recipe from

Nutritional Information

Calories 147
Caloriesfromfat 20 %
Fat 3.2 g
Satfat 1.2 g
Monofat 1.2 g
Polyfat 0.5 g
Protein 7.6 g
Carbohydrate 25 g
Fiber 2.8 g
Cholesterol 12 mg
Iron 0.8 mg
Sodium 549 mg
Calcium 78 mg

Ingredients

2 large poblano chiles (about 8 ounces)
2 teaspoons butter or stick margarine, divided
1/2 cup chopped onion
1 garlic clove, minced
1/2 cup evaporated fat-free milk
2 tablespoons cornstarch
2 (10-ounce) packages frozen whole-kernel corn, thawed
1/4 cup (2 ounces) 1/3-less-fat cream cheese
3/4 teaspoon salt
1/4 teaspoon black pepper
tablespoon Salsa Verde

Preparation

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 pieces; set aside.

Heat 1 teaspoon butter in a small skillet over medium heat. Add onion and garlic; sauté 5 minutes. Remove from heat.

Combine onion mixture, milk, cornstarch, and corn in a blender or food processor, and process mixture until smooth.

Heat 1 teaspoon butter in a large saucepan over medium-high heat. Add corn mixture to pan (mixture will boil vigorously), and cook for 3 minutes. Add Chicken Stock, and bring to a boil. Stir in chiles, cream cheese, salt, and pepper; reduce heat, and cook for 5 minutes or until cheese melts. Serve with Salsa Verde.

Note:

January 1999
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