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Corn Soup with Roasted Poblano Chiles Recipe

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This recipe for Corn Soup with Roasted Poblano Chiles, by , is from Cooking Diary of a Texas Cowgirl, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Sypesteyn
Added: Wednesday, April 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4-6 ears of fresh corn
cup yellow onion, chopped
2 cloves garlic, pressed
2 cups milk
2 cups cream
4 tbsp butter
2 Poblano chiles
1 cup crab meat (optional)

Directions:
Directions:
Slice corn kernels off the ear of corn and place in food processor or blender. Saute onion and garlic in saucepan with the butter and add to blender with corn. Blend until smooth and creamy. Pour corn mixture into saucepan and slowly add milk, simmering for about 10-15 minutes. Cut chiles into strips and lightly fry in a saucepan. Add cream and chiles to the soup and serve. Top with a tablespoon of crabmeat, if desired.


Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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