Corn and Poblano Pepper Cream (not spicy)
Delicious and perfect for the whole family. It is a cream with intense flavor and a smooth, creamy texture. It is an excellent option to enjoy with your loved ones; give it a try.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
12
Favorites
Collections
Planner
Grocery List
Ingredients
8
Servings
  • 5 ears corn
  • 3 Poblano chiles
  • 1/2 onions 1/2 onions
  • 3 cloves garlic 3 cloves garlic
  • 1/2 liters cow's milk 1/2 liters cow's milk
  • 1 cup chicken broth 1 cup chicken broth
  • 1 can table cream 1 can table cream
  • 2 tablespoons butter 2 tablespoons butter
  • salt and pepper salt and pepper
Preparation
20 mins
10 mins
Low
  • Remove the kernels from the corn and roast the poblano peppers, remove the skin, veins, seeds, and cut into strips.
  • Slice the onion into julienne strips and cut the garlic cloves into 2 or 3 pieces (this is to release more flavor).
  • In the pan, add the butter and let it melt, then add the onion and garlic; sauté.
  • Add the corn kernels, cook for one or two minutes, and add the strips of pepper, cook for 1 or 2 minutes while stirring; add the milk, chicken broth, half-and-half, and salt to taste.
  • Cook for 10 minutes, blend, and return to the pot to keep warm. Serve.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by