Corn Poblano Soup With Salsa Verde

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 7
• 2 large poblano chiles (about 8 ounces)
• 2 teaspoons butter or 1/2 cup margarine, divided
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 1/2 cup fat-free evaporated milk
• 2 tablespoons cornstarch
• 2 (10 ounce) packages frozen whole kernel corn, thawed
• 4 cups low sodium chicken broth or 2 (16 ounce) cans reduced-sodium fat-free chicken broth
• 1/4 cup reduced-fat cream cheese
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon salsa verde

Recipe

• 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.