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Photo: Randy Mayor; Styling: Mary Catherine Muir Photo by: Photo: Randy Mayor; Styling: Mary Catherine Muir

Corn-Poblano Soup with Salsa Verde

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.

Cooking Light JANUARY 1999

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

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

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.

Nutritional Information

Amount per serving
  • Calories: 147
  • Calories from fat: 20%
  • Fat: 3.2g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.5g
  • Protein: 7.6g
  • Carbohydrate: 25g
  • Fiber: 2.8g
  • Cholesterol: 12mg
  • Iron: 0.8mg
  • Sodium: 549mg
  • Calcium: 78mg
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Corn-Poblano Soup with Salsa Verde Recipe

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