Spicy Poblano and Corn Soup

Ingredients

• Corn

  Sweet, yellow, raw

  2 cup or 290g

• Nonfat milk

  Fluid, with added vitamin a and vitamin d (fat free or skim)

  2 cup or 490g

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