Name: Cream of Poblano and Corn Soup
Ingredients: 4 poblano peppers; 2 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt; ¾ cup white onion, sliced in strips; 1 garlic clove, roughly chopped; 2 ½ cups corn, cooked, divided; 2 cups vegetable broth; ¾ cup canned table cream (or Mexican cream); ¼ cup milk; ¼ teaspoon sea salt; ¼ teaspoon black pepper; queso fresco, cubed; Fried tortilla strips

Ingredients

Scale

4 poblano peppers
2 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt
¾ cup white onion, sliced in strips
1 garlic clove, roughly chopped
2 ½ cups corn, cooked, divided
2 cups vegetable broth
¾ cup canned table cream (or Mexican cream)
¼ cup milk
¼ teaspoon sea salt
¼ teaspoon black pepper
queso fresco, cubed
Fried tortilla strips

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Instructions

Roast poblano peppers over an open flame. Carefully turning with tongs until their skin is completely charred. Place in a plastic bag, seal and steam for 10 minutes. Remove poblano peppers from bag and peel charred skin with fingers or by rubbing with a paper towel. Remove tops, veins and seeds. Cut in strips and set aside.