Roasted Corn & Poblano Soup

Name: Roasted Corn & Poblano Soup
Prep time: 15 min
Total time: 50 min
Yield: 2
Ingredients: 4 large ears corn on the cob, divided; ¼ cup Italian dressing; ¾ lb. red potatoes (about 2), peeled, cut into 1/4-inch cubes; 1 small onion, chopped; 2 cloves garlic, chopped; 1½ qt. water; 2 chicken bouillon; 1 large poblano chile, roasted, peeled, seeded and cut into thin strips; ½ cup light sour cream; RITZ Crackers

Looking for a great summer soup recipe? Enjoy roasted fresh corn on the cob in this flavorful, creamy soup. It is a delicious addition to any dinner.

Well-being ChoiceGood Source of Vitamin C

Nutrition Bonus

The fresh corn, potatoes and poblano pepper team up to provide an excellent source of vitamin C in this delicious soup recipe.

Prep time:

0 min

Total time:

0 min

Servings:

Makes 2 qt. or 8 servings, 1 cup each.

Ingredient list

4 large ears corn on the cob, divided
¼ cup Italian dressing
¾ lb. red potatoes (about 2), peeled, cut into 1/4-inch cubes
1 small onion, chopped
2 cloves garlic, chopped
1½ qt. (6 cups) water
2 cubes chicken bouillon
1 large poblano chile, roasted, peeled, seeded and cut into thin strips
½ cup light sour cream
RITZ Crackers

Directions

Cut corn from 3 of the cobs. Heat dressing in large saucepan. Add onions and garlic, cook and stir 5 min. Add water, bouillon, corn kernels and potatoes; bring to boil. Cover. Cook 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; pour into soup bowls. Top with sour cream and reserved roasted corn. Serve with RITZ Crackers.

Recipe Tips

How to Remove Corn Kernels from the CobCut off the tip from the cob to flatten the end. Stand the cob upright on the flat end. Using a very sharp knife, cut downward, removing 3 or 4 rows of corn at a time.
Other Ways to Roast CornEars of corn can also be cooked on the grill, in a cast iron skillet or under the broiler.
SubstituteSubstitute 1 large red pepper for the poblano chile.