Roasted Corn & Poblano Soup

1. 1

   Cut corn from 3 of the cobs.

2. 2

   Heat dressing in large saucepan.

3. 3

   Add onions and garlic, cook and stir 5 min.

4. 4

   Add water, potatoes, bouillon and corn kernels; stir.

5. 5

   Bring to boil; cover.

6. 6

   Simmer on medium-low heat 15 min.

7. 7

   or until potatoes are tender, stirring occasionally.

8. 8

   Meanwhile, cook remaining ear of corn directly over gas flame 8 to 10 min.

9. 9

   or until tender, turning constantly.

10. 10

    Cut corn from cob; set aside.

11. 11

    Blend potato mixture, in batches, in blender until smooth; strain into bowl.

12. 12

    Discard drained solids.

13. 13

    Stir peppers and reserved corn into strained soup; ladle into soup bowls.

14. 14

    Top with sour cream and reserved roasted corn.

* Per serving · 4 servings · Values may vary.

No additional tips available.