Sweet Corn Soup

• servings: 6-8 servings
• active time: 30 minutes
• total time: 22 minutes

Ingredients

2 large fresh poblano chile peppers

½ cup finely chopped onion

3 tablespoons corn oil

6 cups fresh whole kernel corn (cut from about 12 ears)

2 cloves garlic, minced

4 roma tomatoes, seeded and chopped

6 cups reduced-sodium chicken broth

½ teaspoon salt

½ teaspoon ground black pepper

1 cup crumbled queso fresco (4 ounces)

2 tablespoons snipped fresh cilantro

1 recipe Fried Tortilla Strips

Directions

1. Using tongs, hold one of the chile peppers directly over a high flame on a gas stove or over high heat on an electric stove. Slowly rotate pepper over heat until blackened on all sides. Transfer pepper immediately to a resealable plastic bag; seal bag. Repeat with the remaining pepper. Let peppers steam until cool enough to handle. Remove peppers from bag; halve peppers and remove stems, seeds, and membranes. Using a paring knife, scrape charred skins from peppers. Cut skinned chile peppers into 1-inch-long strips.

2. In a large saucepan cook onion in hot oil over medium heat for 2 to 3 minutes or until slightly soft. Stir in pepper strips, 2 cups of the corn, and the garlic. Cook and stir for 5 minutes more. Remove saucepan from heat and set aside.

3. In a food processor or blender combine the remaining 4 cups corn, the tomatoes, and 2 cups of the broth. Cover and pulse with several on/off turns until mixture is smooth. Stir puree into mixture in saucepan. Add the remaining 4 cups broth, the salt, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes, stirring often.

4. Sprinkle each serving with queso fresco and cilantro. To with fried tortilla strips.

Nutrition

• Serving Size: 1.5 cup
• Calories: 449
• Total Fat: 23 g
• Saturated Fat: 4 grams
• Cholesterol: 13 mg
• Total Carbohydrate: 54 g
• Dietary Fiber: 6 g
• Protein: 13 g