Spicy Poblano and Corn Soup

Ingredients

• 16 ounce baby gold and corn white frozen divided thawed (such as Birds Eye)
• 2 cups milk fat-free divided
• 1 cup prechopped onion refrigerated
• 1 pound poblano chiles seeded chopped
• 0.8 teaspoon salt 
• 2 ounces sharp cheddar cheese shredded reduced-fat
• 1 tablespoon water 

Equipment

• bowl
• frying pan
• ladle
• blender
• microwave
• dutch oven

Directions

1. Place 1 cup corn and 1 1/2 cups milk in a Dutch oven. Bring mixture to a boil over medium heat.
2. Combine chopped chile, onion, and 1 tablespoon water in a microwave-safe bowl. Cover and microwave at HIGH 4 minutes.
3. Meanwhile, place 2 cups corn and 1/2 cup milk in a blender; process until smooth.
4. 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.