Cilantro Corn Soup

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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1 bag (16 oz) frozen whole kernel corn, thawed
2 cups hot water
1 Knorr Reduced Sodium Chicken flavor bouillon cube, crumbled
2 Tbsp Shedd’s Spread Country Crock Spread
1 small white onion, finely chopped
1 clove garlic, roasted and chopped
1 poblano pepper, roasted, peeled, and chopped
1/2 cup sour cream
2 Knorr Cilantro Minicubes, crumbled


Process corn, 1 cup water and KnorrĀ® Reduced Sodium Chicken flavor Bouillon Cube in blender until smooth set aside. Melt Spread in a large saucepan over medium heat and cook onion about 5 minutes or until tender, stirring occasionally. Add garlic and cook about 1 minute, stirring frequently. Stir in corn mixture, remaining 1 cup water and poblano pepper. Bring to a boil. Reduce heat and cook about 5 minutes or until heated through, stirring occasionally. Remove from heat. Stir in sour cream and KnorrĀ® Cilantro MiniCubes.

* To roast pepper, grill peppers, or broil in a broiler pan lined with aluminum foil about 10 minutes or until blackened on all sides, turning occasionally. Wrap peppers in foil and let cool. Peel, seed and chop set aside until ready to use.

Serves 4.