Cream of Poblano Soup

Name: Cream of Poblano Soup
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 5 serving(s)
Ingredients: 5 poblano chiles, roasted, seeded and skin removed, if desired; 2 (12 ounce) cans evaporated milk, divided; 1 1/2 teaspoons chicken stock powder; white pepper; 1/2 cup butter; 2 tablespoons cornstarch; 4 small summer squash, finely chopped; 2 ears sweet corn (the kernels from them); 1/4 lb manchego cheese, grated

Submitted by Sandi From CA

"This looks awesome! Haven't tried it yet, but am storing it here for safe keeping."

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Ready In:: 20mins
Ingredients:: 9
Serves:: 5

ingredients

5 poblano chiles, roasted, seeded and skin removed, if desired
2 (12 ounce) cans evaporated milk, divided
1 ¹⁄₂ teaspoons chicken stock powder
white pepper
¹⁄₂ cup butter
2 tablespoons cornstarch
4 small summer squash, finely chopped
2 ears sweet corn (the kernels from them)
¹⁄₄ lb manchego cheese, grated

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.