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Poblano and Corn Cream Soup

  • Prep 10 min
  • Total 25 min
  • Ingredients 9
  • Servings 8

Ingredients

4
cups milk
1/4
medium onion, chopped
1
teaspoon finely chopped garlic
1
cup Betty Crocker™ Potato Buds™ mashed potatoes (dry)
1 1/2
cups frozen corn, thawed
6
poblano chiles, roasted, peeled, seeded and stemmed
1
teaspoon salt
1
teaspoon chicken bouillon granules
Additional milk or chicken broth, if desired

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
140
Calories from Fat
25
% Daily Value
Total Fat
3g
4%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
460mg
19%
Potassium
470mg
13%
Total Carbohydrate
23g
8%
Dietary Fiber
2g
9%
Sugars
13g
Protein
6g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
130%
130%
Calcium
15%
15%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Savory soup. Serve this calcium-containing creamy soup topped with corn tortilla strips.

Directions

  • 1 In 4-quart saucepan, heat 2 cups of the milk, the onion and garlic over medium-high heat 2 to 3 minutes or until warm. Stir in potatoes with wire whisk or rubber spatula until smooth.
  • 2 In blender, place potato mixture, 3/4 cup of the corn, the chiles, salt, bouillon granules and 1 cup of the milk; cover and blend on high speed about 45 seconds or until well blended.
  • 3 Return soup to saucepan. Stir in remaining 1 cup milk and 3/4 cup corn. Cook over medium-high heat until thoroughly heated, stirring occasionally. If soup thickens, stir in additional milk as desired.

Savory soup. Serve this calcium-containing creamy soup topped with corn tortilla strips.

Rate and Comment

Savory soup. Serve this calcium-containing creamy soup topped with corn tortilla strips.