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Corn Poblano Soup With Salsa Verde

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“From Cooking Light.”
READY IN:
35mins
SERVES:
7
UNITS:
US

Ingredients Nutrition

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.
  6. 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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