Roasted Corn & Poblano Soup

Ingredients

• 2 cubes chicken bouillon 
• 4 large ears corn on the cob divided
• 0.5 cup knudsen cream sour
• 2 cloves garlic minced
• 0.3 cup 1/4 cup kraft zesty italian dressing italian kraft
• 1 small onion chopped
• 1 large poblano chile peeled seeded cut into thin strips
• 0.8 lb potatoes red peeled cut into 1/4-inch cubes ( 2)
• 6 cups water 

Equipment

• bowl
• sauce pan
• ladle
• blender

Directions

1. Cut corn from 3 of the cobs.
2. Heat dressing in large saucepan.
3. Add onions and garlic, cook and stir 5 min.
4. Add water, potatoes, bouillon and corn kernels; stir. Bring to boil; cover. Simmer on medium-low heat 15 min. or until potatoes are tender, stirring occasionally.
5. Meanwhile, cook remaining ear of corn directly over gas flame 8 to 10 min. or until tender, turning constantly.
6. Cut corn from cob; set aside.
7. Blend potato mixture, in batches, in blender until smooth; strain into bowl. Discard drained solids. Stir peppers and reserved corn into strained soup; ladle into soup bowls. Top with sour cream and reserved roasted corn.