Cream of Poblano Soup

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READY IN: 20mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine chiles in a blender with 1 can of milk and chicken stock powder.
  • Season to taste with white pepper.
  • Melt butter in a casserole over low heat; add cornstarch and cook, stirring constantly.
  • Add the remaining can of milk, squash and corn.
  • Bring to a boil and simmer, stirring constantly, about 4 minutes or until corn and squash are tender.
  • Sprinkle with grated cheese.
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