Roasted Corn & Poblano Soup

• 4 large ears corn on the cob, divided
• 1/4 cup KRAFT Zesty Italian Dressing
• 1 small onion, chopped King Sooper's 1 lb For $0.99 thru 02/09
• 2 cloves garlic, minced
• 1-1/2 qt. (6 cups) water
• 3/4 lb. red potatoes (about 2), peeled, cut into 1/4-inch cubes King Sooper's 5 lb For $1.88 thru 02/09
• 2 cubes chicken bouillon
• 1 large poblano chile, roasted, peeled, seeded and cut into thin strips
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

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.
5. Bring to boil; cover.
6. Simmer on medium-low heat 15 min.
7. or until potatoes are tender, stirring occasionally.
8. Meanwhile, cook remaining ear of corn directly over gas flame 8 to 10 min.
9. or until tender, turning constantly.
10. Cut corn from cob; set aside.
11. Blend potato mixture, in batches, in blender until smooth; strain into bowl.
12. Discard drained solids.
13. Stir peppers and reserved corn into strained soup; ladle into soup bowls.
14. Top with sour cream and reserved roasted corn.

corn, italian dressing, onion, garlic, water, red potatoes, chicken bouillon, poblano chile, s

Taken from www.kraftrecipes.com/recipes/roasted-corn-poblano-soup-118515.aspx (may not work)