Corn-Poblano Soup with Salsa Verde |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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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:
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 |
2 (10-ounce) packages frozen whole-kernel corn, thawed |
4 cups chicken stock or 2 (16-ounce) cans fat-free, less-sodium chicken broth |
1/4 cup (2 ounces) 1/3-less-fat cream cheese |
3/4 teaspoon salt |
1/4 teaspoon black pepper |
tablespoon salsa verde |
Directions:
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.
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