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
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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