Spicy poblano and corn soup
Preparation time: 30 min
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)
1. In 3-quart saucepan, heat 1 cup of the corn and 1 1/2 cups of the milk to boiling over medium heat.
2. In medium microwavable bowl, mix chiles, onion and water. Cover; microwave on High 4 minutes.
3. Meanwhile, in blender, place remaining corn and remaining 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.
4. Ladle about 1 1/3 cups soup into each of 4 bowls. Top each serving with 2 tablespoons cheese.