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

• Poblano Pepper

  hot - Freshdirect

  4 pepper or 24g

• Onions

  Raw

  1 cup, chopped or 160g

• Water

  Plain, clean water

  1 tbsp or 15g

• Salt

  Table

  ½ tsp or 3g

• Cheddar cheese

  ½ cup, shredded or 57g

Directions

1. Add one-third of the corn and three-quarters of the milk to a soup pot or Dutch oven. Bring just to a simmer over medium heat, stirring occasionally to prevent scorching.
2. In a microwave-safe bowl, combine the chopped poblanos, onion, and water. Cover and microwave on high until the vegetables soften, about 4 minutes. Carefully uncover.
3. Blend the remaining corn with the remaining milk until smooth. Stir the purée into the pot along with the chile-onion mixture and salt.
4. Simmer over medium heat, stirring, until hot and slightly thickened, about 6 minutes. Ladle into bowls and top each serving with cheddar cheese.