Frank's Recipes! Low Fat White Corn Soup with Poblano Chile Puree

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Low Fat White Corn Soup with Poblano Chile Puree

4 servings

1 poblano chili
1 tablespoon chicken stock
2 1/2 cups chicken stock, or canned low-salt broth
1 teaspoon olive oil
3/4 cup chopped onion
5 cups white corn, kernels (from about 5 ears)
1/4 cup cilantro, chopped

Char poblano chile over gas flame or in broiler until blackened on all sides. Place in paper bag; let stand 10 minutes. Remove stem; peel and seed chile. Puree chile in blender with 1 tablespoon stock. (Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.) Heat olive oil in heavy large non-stick saucepan over medium-low heat. Add onion; sauté until tender and translucent, about 10 minutes. Add corn; sauté 2 minutes. Add 2 1/2 cups stock; bring to boil. Reduce heat and simmer until corn is tender, about 6 minutes. Puree soup in blender in batches. Return to saucepan. Season to taste with salt and pepper. Reheat soup, thinning with more stock, if desired. Ladle soup into bowls. Swirl in poblano chile puree. Sprinkle with cilantro.

Nutrition Facts
Amount Per Serving: Calories 234 - Calories from Fat 39
Percent Total Calories From: Fat 17%, Protein 13%, Carbohydrate 70%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 0mg, Sodium 966mg, Total Carbohydrate 41g, Dietary Fiber 2g, Sugars 0g, Protein 8g, Vitamin A 1262 units, Vitamin C 42 units, Calcium 0 units, Iron 1 units