Spicy Poblano and Corn Soup

Ingredients

• Corn

  Sweet, yellow, raw

  3 cup or 435g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  2 cup or 488g

• Peppers

  Hot chile, sun-dried

  4 pepper or 2g

• Onions

  Raw

  1 cup, chopped or 160g

• Water

  Plain, clean water

  1 tbsp or 15g

• Salt

  Table

  ¾ tsp or 5g

• Cheddar cheese

  ½ cup, shredded or 57g

Directions

1. Place 1/3 of the corn and 3/4 of the milk in a Dutch oven. Bring the mixture to a boil over medium heat.
2. Combine the chopped chile, onion, and water in a microwave-safe bowl. Cover and microwave on high for 4 minutes.
3. Meanwhile, place the remaining corn and milk in a blender and process until smooth. Add the puréed mixture to the corn mixture in the pan. Stir in the chile mixture and salt, and cook for 6 minutes over medium heat. Ladle the soup into bowls and top each serving with cheddar cheese.