Calories
329 cals
Fat
13 g
Saturated Fat
2 g
Polyunsaturated Fat
2 g
Monounsaturated Fat
8 g
Carbohydrates
53 g
Sugar
10 g
Fiber
8 g
Protein
10 g
Sodium
783 mg
This soup can be made with five cups of frozen corn instead of fresh corn. And instead of the corn broth, use some good chicken stock, or a light tasting vegetable stock.
As the peppers are condiments for the soup, roast and deseed the peppers ahead of time. They will keep for three days in the fridge, and as long as a week if covered in oil.
Poblanos are the mildly spicy large dark green peppers often used in Mexican cooking. They can be found in many supermarkets and in Latino specialty markets. Poblanos are quite mild, to add more of a kick to the soup’s fixings, roast two to three jalapeno peppers the same way as described above. For milder heat, roast a small green pepper instead.