Arrange poblano peppers on a cooking sheet.
Place 4-6 inches under broiler.
Cook poblanos until charred on all sides, turn them every 3 or so minutes for a total of 8-12 minutes.
Transfer the poblanos to a bowl and cover with plastic wrap.
Let steam for 10 minutes. (This loosens the skin).
Peel and chop the poblanos and set aside.
In a soup pot cook your hamburger.
Add the sliced leeks about 5 minutes before the beef finishes cooking. Stir occasionally until leeks start to soften.
Add the chopped poblanos and corn. Cook for about 3 minutes.
Add the chicken broth.
Add the cream.
Add salt and pepper to taste.
Simmer until soup is heated through.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (574g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 148 (42%)|
|Amt Per Serving||% DV|
|Total Fat 16.5g||22 %|
|Saturated Fat 8.2g||41 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 51.6mg||16 %|
|Sodium 550.6mg||19 %|
|Potassium 906mg||24 %|
|Total Carbohydrate 40g||12 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 36.3g|
|Protein 14g||20 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 349
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