ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Corn-Poblano Soup with Salsa Verde

Photo: Randy Mayor; Styling: Mary Catherine Muir
Yield 7 servings (serving size: 1 cup soup and 1 tablespoon salsa)
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.

Ingredients

Nutrition 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

How to Make It

  1. Preheat broiler.

  2. 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.

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

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

  5. 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.