Rating: 3.5 stars
12 Ratings
  • 1 star values: 2
  • 2 star values: 1
  • 3 star values: 3
  • 4 star values: 3
  • 5 star values: 3

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

Recipe by Oxmoor House April 2009

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Oxmoor House

Recipe Summary

prep:
3 mins
cook:
10 mins
total:
13 mins
Yield:
4 servings (serving size: about 1 1/3 cups soup and 2 tablespoons cheese)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place 1 cup corn and 1 1/2 cups milk in a Dutch oven. Bring mixture to a boil over medium heat.

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  • 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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Cooking Light Fresh Food Fast

Nutrition Facts

239 calories; calories from fat 15%; fat 4g; saturated fat 2.2g; mono fat 0.3g; poly fat 0.5g; protein 13.2g; carbohydrates 42.3g; fiber 4.9g; cholesterol 13mg; iron 1.5mg; sodium 633mg; calcium 275mg.
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