While we prefer poblano chile peppers, you may substitute green chiles instead. Serve this soup with sliced tomatoes and tortillas.
1 (16-ounce) package frozen baby gold and white corn (such as Birds Eye), thawed and divided
2 cups fat-free milk, divided
4 poblano chiles, seeded and chopped (about 1 pound)
1 cup refrigerated prechopped onion
1 tablespoon water
3/4 teaspoon salt
1/2 cup (2 ounces) reduced-fat shredded sharp cheddar cheese
Place 1 cup corn and 1 1/2 cups milk in a Dutch oven. Bring mixture to a boil over medium heat. Combine chopped chile, onion, and 1 tablespoon water in a microwave-safe bowl. Cover and microwave at HIGH 4 minutes. Meanwhile, place 2 cups corn and 1/2 cup milk in a blender; process until smooth. Add pureed mixture to corn mixture in pan. Stir in chile mixture and salt, and cook 6 minutes over medium heat. Ladle soup into bowls, and top each serving with 2 tablespoons cheddar cheese.
Yield: 4 servings (serving size: about 1 1/3 cups soup and 2 tablespoons cheese)