ROASTED CORN & POBLANO SOUP

Roasted Corn & Poblano Soup image

Take your soup game to the next level when you make our Roasted Corn & Poblano Soup. With red potatoes, poblano chile strips and corn fresh off the cob, this easy Roasted Corn & Poblano Soup will warm you up on even the coldest of winter days!

Provided by My Food and Family

Categories Home

Time 50m

Yield 8 servings, 1 cup each

Number Of Ingredients 9

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 150, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g