Roasted Corn & Poblano Soup

Name: Roasted Corn & Poblano Soup
Prep time: 15 min
Total time: 50 min
Yield: 2
Ingredients: 4 large ears corn on the cob, divided; ¼ cup Italian dressing; ¾ lb. red potatoes (about 2), peeled, cut into 1/4-inch cubes; 1 small onion, chopped; 2 cloves garlic, chopped; 1½ qt. water; 2 chicken bouillon; 1 large poblano chile, roasted, peeled, seeded and cut into thin strips; ½ cup sour cream; RITZ Crackers

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Prep time:

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Ingredient list

4 large ears corn on the cob, divided
¼ cup Italian dressing
¾ lb. red potatoes (about 2), peeled, cut into 1/4-inch cubes
1 small onion, chopped
2 cloves garlic, chopped
1½ qt. (6 cups) water
2 cubes chicken bouillon
1 large poblano chile, roasted, peeled, seeded and cut into thin strips
½ cup sour cream
RITZ Crackers

Nutrition factsNutrition information

Recipe Tips

Cut corn from 3 of the cobs. Heat dressing in large saucepan. Add onions and garlic, cook and stir 5 min. Add water, bouillon, corn kernels and potatoes; bring to boil. Cover. Cook on medium-low heat 15 min. or until potatoes are tender, stirring occasionally.

Meanwhile, cook remaining ear of corn directly over gas flame 8 to 10 min. or until tender, turning constantly. Cut corn from cob; set aside.

Blend potato mixture, in batches, in blender until smooth; strain into bowl. Discard drained solids. Stir peppers and reserved corn into strained soup; pour into soup bowls. Top with sour cream and reserved roasted corn. Serve with RITZ Crackers.