Roasted Corn & Poblano Soup

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 4 large ears corn on the cob, divided
  • ¼ cup Italian dressing
  • ¾ lb. red potato es (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

Nutrition facts

Recipe Tips


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.