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Main dishes

Roasted Corn & Poblano Soup

Roasted Corn & Poblano Soup recipe
photo by:kraft
Thick and chunky with red potatoes, poblano chile strips and corn fresh off the cob, this easy soup will warm you up on even the coldest of winter's eves.
time
prep:
50 min
total:
50 min
servings
total:
8 servings, 1 cup each
Magazine Acquisition

What You Need

4
large  ears corn on the cob, divided
1/4
cup  KRAFT Zesty Italian Dressing
1
small  onion, chopped
2
cloves  garlic, minced
1-1/2
qt.  (6 cups) water
3/4
lb.  red potatoes (about 2), peeled, cut into 1/4-inch cubes
2
 cubes chicken bouillon
1
large  poblano chile, roasted, peeled, seeded and cut into thin strips
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream

Make It

CUT corn from 3 of the cobs. Heat dressing in large saucepan. Add onions and garlic, cook and stir 5 min. Add water, potatoes, bouillon and corn kernels; stir. Bring to boil; cover. Simmer 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; ladle into soup bowls. Top with sour cream and reserved roasted corn.

Kraft Kitchens 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.
Serving Suggestion
Serve with your favorite crackers.
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