Take your soup game to the next level when you make our Roasted Corn & Poblano Soup. With red potatoes, poblano chile strips and corn fresh off the cob, this easy Roasted Corn & Poblano Soup will warm you up on even the coldest of winter days!
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Cut corn from 3 of the cobs. Heat dressing in large saucepan. Add onions and garlic, cook and stir 5 min. Add water, potatoes, bouillon and corn kernels; stir. Bring to boil; cover. Simmer on medium-low heat 15 min. or until potatoes are tender, stirring occasionally.
- Meanwhile, cook remaining ear of corn directly over gas flame 8 to 10 min. or until tender, turning constantly. Cut corn from cob; set aside.
- Blend potato mixture, in batches, in blender until smooth; strain into bowl. Discard drained solids. Stir peppers and reserved corn into strained soup; ladle into soup bowls. Top with sour cream and reserved roasted corn.
Nutrition Facts : Calories 150, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
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