While we prefer poblano chile peppers, you may substitute green chiles instead. Serve this soup with sliced tomatoes and tortillas.
Prep: 3 minutes; Cook: 10 minutes
1 (16-ounce) package frozen baby gold and white corn (such as Birds Eye), thawed and divided
2 cups fat-free milk, divided
4 poblano chiles, seeded and chopped (about 1 pound)
1 cup refrigerated prechopped onion
1 tablespoon water
3/4 teaspoon salt
1/2 cup (2 ounces) reduced-fat shredded sharp cheddar cheese
How to Make It
Place 1 cup corn and 1 1/2 cups milk in a Dutch oven. Bring mixture to a boil over medium heat.
Combine chopped chile, onion, and 1 tablespoon water in a microwave-safe bowl. Cover and microwave at HIGH 4 minutes.
Meanwhile, place 2 cups corn and 1/2 cup milk in a blender; process until smooth. Add pureed mixture to corn mixture in pan. Stir in chile mixture and salt, and cook 6 minutes over medium heat. Ladle soup into bowls, and top each serving with 2 tablespoons cheddar cheese.
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This takes me longer to make - I chop the onions and poblanos - but it is worth the effort. Since I make a batch and individually freeze for work lunches, I add about 2 to 3 ounces of Velveeta - I know, but it needed something that would melt and freeze.
My family all love to cook and try new recipes, we all read this one and thought it might be an easy quick dinner so we tried it. It is easy and quick, but the flavor is a pretty strong pepper flavor. We all have different views on what is too spicy, but we all felt like it was a mild to medium spice level. Both of the kids chose to not eat dinner vs. finish the soup, while my wife and I decided it was ok as it is but could be much better with some alterations and additions to the recipe. I am giving it a 2 star based on the fact that I feel it can be fixed but the kids did not eat it as the recipe shows.
As my husband said, "Well, it's better than some canned soup." Not a winning endorsement. The ease of this recipe was appealing, and I'm a believer that many delicious dishes can be made with limited, simple ingredients, but this soup did nothing for me. The flavors didn't come together, and it tasted pretty much like a bowl of hot milk with corn, onion and peppers in it. Topping it with a ton of cheddar cheese saved me from throwing it out. After dinner, my family was going through the fridge and cabinets, looking for something more substantial to eat - not what you want after spending any time cooking in the kitchen. Won't make again!
This recipe is great! Tastes deliciuos! I made a few changes: Used jalapeÃ±o and pimento and added a drop or two of chipotle to get a the hot taste in the soup (I couldn't find poblano).
I only have 1 complain, this is not a super fast recipe for an everyday meal!! You have to stay by the stove and make a lot of mess. Though it worths it maybe in a saturday or sunday supper because it tastes delicious and creamy without the cream!
This is an extremely good soup, one that definitely gets better with time. If you make it the night before you want to serve it, the flavors of the corn, onion, and peppers really come together. It's pretty good immediately, but great later! I used a mix of poblano and anaheim peppers when I made it, and it was really good. I might substitute a jalepeno or two next time, though, just to make it a little hotter (I didn't think it was spicy at all when I first made it). I do recommend using a food processor to chop the onions and peppers; it really makes it a very quick recipe to cook.
My husband and I really enjoyed this! What a quick, delicious soup. We sauteed the onion and pepper instead of microwaving. Also, our grocery store didn't have Poblano chilis so we used 4 regular green chili peppers. The leftovers will make for a delicious lunch tomorrow!
This was good but not great. I didn't think it was spicy at all and I used four poblanos. I liked the creamy consistancy the pureed corn gave. Tasted like there was cream in there. When I try this again I will roast the poblanos and add some cilantro. Sweet pots sound good too.
This is really tasty and will end up on my lunch rotation from now on. I like that it's quick to put together and it holds up really well for days. I did halve the amount of chillies. Don't get me wrong, I like everything hot and spicy... put 4 poblanos is a lot. I think 2 was just enough spice to enjoy it and not enough to regret it. I think I may add some par cooked sweet potatoes or zucchini next time, I think it will pair well. Yummy!
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