Creamy Poblano and Corn Soup

Yield: 36 servings (4 quarts plus 1 cup) | Serving Size: 4 ounces

Creamy Poblano and Corn Soup

Ingredients

  • 2 1/2 ounces | Land O Lakes® Butter
  • 8 ounces | White onion, diced
  • 1/2 ounce | Fresh garlic, coarsely chopped
  • 12 ounces | Fresh poblano, coarsely chopped
  • 4 1/2 pounds | Frozen corn
  • 2 tablespoons | Tomato paste
  • 16 ounces | Low sodium chicken stock
  • 32 ounces | Land O Lakes® Cream Sauce Base
  • 8 ounces | Half and half
  • 2 teaspoons | Kosher salt
  • 1 1/2 teaspoons | Chipotle powder

Preparation

STEP 1

Melt Butter in a medium stock pot over medium heat.

STEP 2

Add onion, garlic, poblano, and half of corn to stock pot.  Sweat for 4 minutes.

STEP 3

Add tomato paste to the vegetable mixture and sauté for 1 minute.

STEP 4

Add chicken stock and Cream Sauce Base.  Bring to a simmer, and then purée the entire soup using an immersion blender.

STEP 5

Add in the remaining corn, half and half and seasonings.  Stir to combine.  Heat to 165°F.


Nutritional Information

  • Serving Size4 ounces
  • Calories130 calories
  • Fat 7 grams
  • Sat. Fat 4.5 grams
  • Trans Fat 0 grams
  • Cholesterol 20 milligrams
  • Sodium 235 milligrams
  • Carbohydrates 14 grams
  • Dietary Fiber 1.5 grams
  • Sugars 1 grams
  • Protein 3 grams
  • Vitamin A 425 IU
  • Vitamin C 10 milligrams
  • Calcium 14 milligrams
  • Iron .4 milligrams

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