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Roasted Poblano Pepper and Corn Soup
CREATIVE CULINARY17Ingredients
85Minutes
310Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 poblano peppers
- 2 jalapeno chilies
- 1 qt. milk (I used 2% milk combined with half and half with a 3:1 ratio)
- 2 tsp. ground chipotle chile pepper
- 1 fresh bay leaves
- 1 sprig rosemary
- 1 Tbsp. butter
- 1 Tbsp. olive oil
- 1 onions (large)
- 1 tsp. fine salt
- 3 cloves garlic
- 2 Tbsp. all-purpose flour
- 1 Tbsp. ground cumin
- 4 ears corn kernels (removed, or approximately 3 cups of corn, canned or frozen)
- sour cream
- tortilla strips (Corn, fried in a little oil until crispy or purchased tortillas, lightly crushed)
- cilantro
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories310Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol35mg12% |
| Sodium830mg35% |
| Potassium730mg21% |
| Protein14g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate28g9% |
| Dietary Fiber2g8% |
| Sugars17g |
| Vitamin A25% |
| Vitamin C20% |
| Calcium50% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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