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Roasted Corn & Poblano Soup

Prep time

15 min

Total time

50 min

Servings

Makes 2 qt. or 8 servings, 1 cup each.

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    Ingredients
    • 4 large ears corn on the cob, divided
    • 1/4 cup Italian dressing
    • 3/4 lb. red potatoes (about 2), peeled, cut into 1/4-inch cubes
    • 1 small onion, chopped
    • 2 cloves garlic, chopped
    • 1-1/2 qt. (6 cups) water
    • 2 cubes chicken bouillon
    • 1 large poblano chile, roasted, peeled, seeded and cut into thin strips
    • 1/2 cup sour cream
    •  RITZ Crackers
Preparation
  • Cut corn from 3 of the cobs. Heat dressing in large saucepan. Add onions and garlic, cook and stir 5 min. Add water, bouillon, corn kernels and potatoes; bring to boil. Cover. Cook 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; pour into soup bowls. Top with sour cream and reserved roasted corn. Serve with RITZ Crackers.

Recipe Tips

How to Remove Corn Kernels from the CobCut off the tip from the cob to flatten the end. Stand the cob upright on the flat end. Using a very sharp knife, cut downward, removing 3 or 4 rows of corn at a time.

Other Ways to Roast CornEars of corn can also be cooked on the grill, in a cast iron skillet or under the broiler.

SubstituteSubstitute 1 large red pepper for the poblano chile.

118515
Calories 150
% Daily Value*
Total Fat 6g
Saturated Fat 2g
Cholesterol 10mg
Sodium 300mg
Total Carbohydrate 25g
Dietary Fiber 3g
Total Sugars 7g
Protein 4g
Vitamin A 6% DV
Vitamin C 25% DV
Calcium 2% DV
Iron 4% DV

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