Mexican Creamy Corn Soup with Roasted Chiles

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 211.7
  • Total Fat: 6.8 g
  • Cholesterol: 18.3 mg
  • Sodium: 75.9 mg
  • Total Carbs: 34.4 g
  • Dietary Fiber: 3.8 g
  • Protein: 7.5 g

View full nutritional breakdown of Mexican Creamy Corn Soup with Roasted Chiles calories by ingredient
Submitted by:


Adapted from Rick Bayless recipe Adapted from Rick Bayless recipe
Number of Servings: 6


    1 poblano chile, roasted
    1 red bell pepper, roasted
    2 T butter
    1 small onion, sliced in 1/4 slices
    3 cloves garlic, crushed
    16 oz frozen corn
    2 1/2 C 2% milk


Remove charred skin from roasted peppers and cut into 1/4" pieces. In a medium saucepan, melt the butter over medium heat. Add the onion and cook, stirring, until deep golden brown, about 7 minutes; transfer to a blender or food processor. Reduce the heat to low, add the garlic and cook for 1 minute; transfer to the blender. Set aside the saucepan. Blend the onion, garlic, corn, cornstarch and 1 1/2 C milk in blender until smooth. Press mixture through strainer. Pour soup into reserved saucepan and bring to a boil, stirring frequently. Add remaining milk and peppers to soup, reduce heat and simmer for about 15 minutes.

Can be served with baked tortilla strips or chips.

Serving Size: Makes 6 1-C servings

Number of Servings: 6

Recipe submitted by SparkPeople user MAMA23GRLZ1BOY.

Rate This Recipe