Thursday, October 8, 2009

Spicy Poblano and Corn Soup


My friend Stacey found this recipe on the line the other day and decided to try it out last night. She was supposed to take a picture....but forgot...it's ok..I forgive you Stacey:-) Any who....she brought some to work today and it's delicious...and spicy!...but not too spicy. I think she added some jalepeno's to the recipe. You guys should try this one out! I will!!!

Ingredients
1 (16-ounce) package frozen baby gold and white corn (such as Birds Eye), thawed and divided
2 cups 2% milk, divided
4 poblano chiles, seeded and chopped (about 1 pound)
1 cup refrigerated prechopped onion (or fresh)
1 tablespoon water
3/4 teaspoon salt
1/2 cup (2 ounces) shredded sharp cheddar cheese



Preparation
1. Place 1 cup corn and 1 1/2 cups milk in a Dutch oven. Bring mixture to a boil over medium heat.
2. Combine chopped chile, onion, and 1 tablespoon water in a microwave-safe bowl. Cover and microwave at HIGH 4 minutes.
3. 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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