Ingredients
1
bag (16 oz) frozen baby gold and white corn, thawed
2
cups fat-free (skim) milk
4
poblano chiles (about 1 lb), seeded, chopped
1
cup refrigerated prechopped onion (from 8-oz container)
1
tablespoon water
3/4
teaspoon salt
1/2
cup shredded reduced-fat sharp Cheddar cheese (2 oz)
Preparation
In 3-quart saucepan, stir 1 cup of the corn and 1 1/2 cups of the milk. Heat to boiling over medium heat.
In medium microwavable bowl, mix chiles, onion and water. Cover; microwave on High 4 minutes.
Meanwhile, in blender, place remaining 2 cups corn and 1/2 cup milk. Cover; blend on high speed until smooth. Add pureed mixture to corn mixture in saucepan. Stir in chile mixture and salt. Cook 6 minutes over medium heat, stirring occasionally, until hot.
Ladle about 1 1/3 cups soup into each of 4 bowls. Top each serving with 2 tablespoons cheese.
