Appetizers / Soups / Salads

Mexican Creamy Corn Soup with Roasted Chiles takes several minutes to prepare.

Mexican Creamy Corn Soup with Roasted Chiles takes several minutes to cook.

Mexican Creamy Corn Soup with Roasted Chiles makes 6 servings.

The ingredients for Mexican Creamy Corn Soup with Roasted Chiles are:

1 poblano chile, roasted
1 red bell pepper, roasted
2 T butter
1 small onion, sliced in 1/4 slices
3 cloves garlic, crushed
16 oz frozen corn
2 1/2 C 2% milk

Here is how you make Mexican Creamy Corn Soup with Roasted Chiles:

Remove charred skin from roasted peppers and cut into 1/4" pieces. In a medium saucepan, melt the butter over medium heat. Add the onion and cook, stirring, until deep golden brown, about 7 minutes; transfer to a blender or food processor. Reduce the heat to low, add the garlic and cook for 1 minute; transfer to the blender. Set aside the saucepan. Blend the onion, garlic, corn, cornstarch and 1 1/2 C milk in blender until smooth. Press mixture through strainer. Pour soup into reserved saucepan and bring to a boil, stirring frequently. Add remaining milk and peppers to soup, reduce heat and simmer for about 15 minutes.Can be served with baked tortilla strips or chips.Serving Size: Makes 6 1-C servingsNumber of Servings: 6Recipe submitted by SparkPeople user MAMA23GRLZ1BOY.

The nutritional information for Mexican Creamy Corn Soup with Roasted Chiles is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 211.7

• Total Fat: 6.8 g
• Cholesterol: 18.3 mg
• Sodium: 75.9 mg
• Total Carbs: 34.4 g
• Dietary Fiber: 3.8 g
• Protein: 7.5 g