Sweet Corn Soup with Toasted Corn Guacamole
Source: Midwest Living
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Recipe Summary
Ingredients
Directions
*Tip:
To roast the poblano pepper, preheat oven to 425°F. Cut the pepper in half lengthwise. Wearing plastic or rubber gloves, remove stem, seeds, and membranes. Place pepper halves, cut sides down, on a foil-lined baking sheet. Roast about 20 minutes or until skins are charred. Bring foil up around pepper and fold edges to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, loosen edges of skin; gently pull off skin in strips and discard.
Nutrition Facts
Per Serving:
372 calories; fat 19g; cholesterol 10mg; saturated fat 4g; carbohydrates 45g; mono fat 11g; poly fat 3g; insoluble fiber 7g; sugars 13g; protein 14g; vitamin a 680.3IU; vitamin c 92.7mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 5.7mg; vitamin b6 0.5mg; folate 137.1mcg; vitamin b12 0.2mcg; sodium 806mg; potassium 1053mg; calcium 131.3mg; iron 2.7mg.