In a large pot, melt the butter over medium-high heat. Add the garlic, celery, and onion, Cook until the onion is translucent, about 5 minutes. Reduce the heat to low; stir in the flour to make a roux. Cook over low heat, stirring often, for 5 minutes, being careful not to let the flour scorch. Turn the heat to high and slowly whisk in the stock, stirring constantly to prevent lumps.
Add the milk. Bring the soup to a rolling simmer and then simmer for 5 minutes, stirring often. Add the potatoes, poblano chilies, corn, and roasted red peppers. Simmer uncovered fro 30 minutes. Add the salt and cayenne pepper.
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|Serving Size: 1 Serving (585g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 83 (31%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 4.1g||21 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 1g|
|Cholesterol 24.4mg||8 %|
|Sodium 22563.9mg||778 %|
|Potassium 865.3mg||23 %|
|Total Carbohydrate 32.1g||9 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 29.9g|
|Protein 13g||19 %|
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Calories per serving: 265
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