- 2 poblano chiles
- 1 red bell pepper
- 8 ears shucked corn
- 3 cups fat-free, less-sodium chicken broth
- 2 tablespoons butter
- 1 1/2 cups chopped onion
- 1/2 cup chopped celery
- 2 teaspoons minced garlic
- 1 cup 2% reduced-fat milk
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh cilantro
- Finely chopped red bell pepper (optional)
- calories 279
- fat 7.6 g
- satfat 2.5 g
- protein 10.9 g
- carbohydrate 50.3 g
- cholesterol 13 mg
- iron 2.0 mg
- sodium 500 mg
- caloriesfromfat 22 %
- fiber 3.5 g
- calcium 75 mg
How to Make It
Cut poblano chiles and bell pepper in half lengthwise. Discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Flatten peppers with hand and broil 15 to 20 minutes or until roasted. Place peppers in a zip-top plastic bag and seal. Let stand 5 minutes. Peel and coarsely chop. Set aside. -
Cut kernels from ears of corn to measure 8 cups, reserving cobs; set kernels aside.
Combine reserved cobs and chicken broth in a large Dutch oven, and bring to a boil. Cover; reduce heat to mediumlow, and simmer 15 minutes. Remove and discard cobs.
Add 1 1/2 cups corn kernels to broth and bring to a boil. Cover; reduce heat, and simmer 10 minutes. Drain, reserving broth and kernels.
Meanwhile, melt butter in a large Dutch oven over low heat. Add onion, celery, and garlic; sauté over medium-high heat 5 minutes. Add reserved broth and remaining 6 1/2 cups uncooked corn kernels to pan; bring to a boil. Cover; reduce heat, and simmer 10 minutes. Stir in roasted peppers; cool slightly.
Place corn mixture in batches in a blender or food processor. Process until smooth, scraping sides of bowl.
Strain mixture, in batches, through a fine sieve, into a pan. Discard solids. Stir in reserved cooked 1 1/2 cups kernels, milk, cumin, salt, and pepper. Cook over medium heat 5 minutes or until thoroughly heated, stirring occasionally. Stir in cilantro. Sprinkle with red bell pepper, if desired.
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