Spicy Poblano and Corn Soup

Spicy Poblano and Corn Soup
      • 1 16-ounce package frozen white corn
      • 2 cups fat-free milk, divided
      • 4 Poblano chilies, seeded and chopped
      • 1 cup onion
      • 1 tbs. water
      • ¾ tsp salt
      • ½ cup reduced-fat shredded sharp cheddar cheese



Place one cup corn and 1 ½ cup milk in a Dutch Oven.Bring mixture to a boil over medium heat.Combine chopped chile, onion, and tbs. water in a microwave-safe bowl.Cover and microwave on high four minutes.Meanwhile, place two cups corn and ½ cup milk in a blender; process until smooth.Add pureed mixture to corn mixture in pan.Stir in chile mixture and salt, and cook six minutes over medium heat.Ladle soup into bowls, and top each serving with two tbs. cheddar cheese.4 servings.


Nutrition Information
239 Calories, 4g fat, 13g protein, 42g carbohydrates, 4.9g fiber, 13mg cholesterol, 1.5mg iron, 633mg sodium