Roasted Corn & Poblano Soup
Prep time15 min
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.
- 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 1 large red pepper for the poblano chile.
Nutrition Per Serving
|% Daily Value*|
|Total fat 6g|
|Saturated fat 2g|
|Dietary fiber 3g|
|Total sugars 7g|
|Vitamin A||6 %DV|
|Vitamin C||25 %DV|