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Corn-Poblano Soup With Salsa Verde Salsa verde (green sauce) added to this soup in Mexico produces a vibrant color and to complement the underlying flavor of the roasted poblanos. Ingredients: 2 large poblano chilies (about 8 ounces) 2 teaspoons butter or stick margarine, divided 1/2 cup chopped onion 1 garlic clove, minced 1/2 cup evaporated fat-free milk 2 tablespoons cornstarch Two (10-ounce) packages frozen whole-kernel corn, thawed 4 cups Chicken Stock or 2 (16-ounce) cans fat-free, less-sodium chicken broth 1/4 cup (2 ounces) 1/3-less-fat cream cheese 3/4 teaspoon salt 1/4 teaspoon black pepper 7 tablespoons Salsa Verde Directions: Preheat broiler. Place chilies on a foil-lined baking sheet, and broil 10 minutes or until the chilies are black, turning occasionally. Place the chilies in a zip-top plastic bag; seal. Let stand 15 minutes. Peel chilies; cut in half lengthwise, discarding the seeds and membranes. Cut into 1/2-inch pieces; set aside. Heat 1-teaspoon butter in a small skillet over medium heat. Add onion and garlic; saute five minutes. Remove from heat. Combine onion mixture, milk, cornstarch, and corn in a blender or food processor, and process mixture until smooth. Heat 1-teaspoon butter in a large saucepan over medium-high heat. Add corn mixture to pan (mixture will boil vigorously), and cook for 3 minutes. Add Chicken Stock, and bring to a boil. Stir in chilies, cream cheese, salt, and pepper; reduce heat, and cook for five minutes or until cheese melts. Serve with Salsa Verde. Yield: seven servings (serving size: 1 cup soup and 1 tablespoon salsa). Nutrition information per serving: Calories: 147 (20-percent from fat) Fat: 3.2g Protein: 7.6g Carbohdyrate: 25g Fiber: 2.8g Cholesterol: 12mg Sodium: 549mg |