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Roasted Corn & Poblano Soup

Roasted Corn & Poblano Soup

Prep time15 min
Total time50min
ServingsMakes 2 qt. or 8 servings, 1 cup each.
  • 4 large ears corn on the cob, divided
  • ¼ cup Italian dressing
  • ¾ lb. red potatoes (about 2), peeled, cut into 1/4-inch cubes
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1½ qt. (6 cups) water
  • 2 cubes chicken bouillon
  • 1 large poblano chile, roasted, peeled, seeded and cut into thin strips
  • ½ cup sour cream
  • RITZ Crackers
  • 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 Cob
    Cut 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 Corn
    Ears of corn can also be cooked on the grill, in a cast iron skillet or under the broiler.
  • Substitute
    Substitute 1 large red pepper for the poblano chile.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 6g 
   Saturated fat 2g 
Cholesterol 10mg 
Sodium 300mg 
Carbohydrate 25g 
   Dietary fiber 3g 
   Total sugars 7g 
Protein 4g 
Vitamin A6 %DV
Vitamin C25 %DV
Calcium2 %DV
Iron4 %DV

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