Spicy Poblano and Corn Soup
Poblano chile peppers are in peak season in summer and early fall. Ripe specimens are reddish brown and sweeter than the green
ones. Be sure to remove the seeds and membranes before cooking; that's where the heat comes from.
Pantry Checklist:
- 1 package frozen baby gold and white corn
- Fat-free milk
- Poblano chiles (4) or green chiles
- Onion
- Reduced-fat sharp cheddar cheese
Cook: 10 minutes
View Recipe: Spicy Poblano and Corn Soup
NextCorn and Bacon Chowder
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