Corn-Poblano Soup With Salsa Verde

• 2 large poblano chiles (about 8 ounces)
• 2 teaspoons butter or stick margarine, divided
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 1/2 cup evaporated fat-free milk
• 2 tablespoons cornstarch
• 2 (10-ounce) packages frozen whole-kernel corn, thawed
• 1/4 cup (2 ounces) 1/3-less-fat cream cheese
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper

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

poblano chiles, butter, onion, garlic, milk, cornstarch, corn, cream cheese, salt, black pepper

Taken from www.myrecipes.com/recipe/corn-poblano-soup-with-salsa-verde (may not work)