Preheat the broiler.
Place a large heavy skillet or griddle over medium-heat. Add the poblano chile pepper, onions, and garlic. Roast, turning occasionally, until nicely browned. The garlic will take 3 to 4 minutes; the pepper will take 6 to 8 minutes. Transfer to a plate to cool. Scrape as much skin off of the chile pepper as possible. (Use plastic gloves when handling). Finely chop the pepper, onions, and garlic.
In a large saucepan over medium heat, combine the peppers, onions, garlic, cumin, corn, the bay leaf, and stock. Bring to a simmer. Reduce the heat to medium-low and gently simmer for 8 to 10 minutes, or until the corn is soft. Remove and discard the bay leaf. Let cool slightly and then puree the soup in a blender; return it to the pan to rewarm again. Stir in the cilantro and cook for 1 minute. Season with salt and black pepper.
Ladle the soup into serving bowls and garnish each with a sprinkling of chili powder. Serve each with a lime wedge for squeezing into the soup.
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|Serving Size: 1 Serving (359g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 17 (15%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 446.3mg||15 %|
|Potassium 560.9mg||15 %|
|Total Carbohydrate 23g||7 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 17.6g|
|Protein 5.9g||8 %|
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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: 115
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