Corn-Poblano Soup with Salsa Verde

Ingredients

• 0.3 teaspoon pepper black
• 32 ounce chicken stock see fat-free canned
• 20 ounce whole-kernel corn frozen thawed
• 2 tablespoons cornstarch 
• 0.5 cup evaporated milk fat-free
• 1  garlic clove minced
• 0.5 cup onion chopped
• 8 ounces poblano chiles 
• 1 tablespoon salsa verde 
• 0.8 teaspoon salt 
• 2 teaspoons stick margarine divided

Equipment

• food processor
• frying pan
• baking sheet
• sauce pan
• blender
• aluminum foil
• broiler
• ziploc bags

Directions

1. Preheat broiler.
2. Place chiles on a foil-lined baking sheet, and broil 10 minutes or until the chiles are blackened, turning occasionally.
3. Place chiles in a zip-top plastic bag; seal.
4. Let stand 15 minutes. Peel chiles; cut in half lengthwise, discarding the seeds and membranes.
5. Cut into 1/2-inch pieces; set aside.
6. Heat 1 teaspoon butter in a small skillet over medium heat.
7. Add onion and garlic; saut 5 minutes.
8. Remove from heat.
9. Combine onion mixture, milk, cornstarch, and corn in a blender or food processor, and process mixture until smooth.
10. Heat 1 teaspoon butter in a large saucepan over medium-high heat.
11. Add corn mixture to pan (mixture will boil vigorously), and cook for 3 minutes.
12. Add Chicken Stock, and bring to a boil. Stir in chiles, cream cheese, salt, and pepper; reduce heat, and cook for 5 minutes or until cheese melts.
13. Serve with Salsa Verde.