Cream Of Poblano Soup

1. 1

   Combine chiles in a blender with 1 can of milk and chicken stock powder.

2. 2

   Season to taste with white pepper.

3. 3

   Melt butter in a casserole over low heat; add cornstarch and cook, stirring constantly.

4. 4

   Add the remaining can of milk, squash and corn.

5. 5

   Bring to a boil and simmer, stirring constantly, about 4 minutes or until corn and squash are tender.

6. 6

   Sprinkle with grated cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.