Cream Of Poblano Soup

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 5
• 5 poblano chiles, roasted, seeded and skin removed, if desired
• 2 (12 ounce) cans evaporated milk, divided
• 1 1/2 teaspoons chicken stock powder
• pepper
• 1/2 cup butter
• 2 tablespoons cornstarch
• 4 small summer squash, finely chopped
• 2 ears sweet corn (the kernels from them)
• 1/4 lb manchego cheese, grated

Recipe

• 1 combine chiles in a blender with 1 can of milk and chicken stock powder.
• 2 season to taste with pepper.
• 3 melt butter in a casserole over low heat; add cornstarch and cook, stirring constantly.
• 4 add the remaining can of milk, squash and corn.
• 5 bring to a boil and simmer, stirring constantly, about 4 minutes or until corn and squash are tender.
• 6 sprinkle with grated cheese.