(16-ounce) package frozen baby gold and white corn (such as Birds Eye), thawed and divided
cups fat-free milk, divided $
poblano chiles, seeded and chopped (about 1 pound)
cup refrigerated prechopped onion $
cup (2 ounces) reduced-fat shredded sharp cheddar cheese $
1. Place 1 cup corn and 1 1/2 cups milk in a Dutch oven. Bring mixture to a boil over medium heat. 2. Combine chopped chile, onion, and 1 tablespoon water in a microwave-safe bowl. Cover and microwave at HIGH 4 minutes. 3. Meanwhile, place 2 cups corn and 1/2 cup milk in a blender; process until smooth. Add pureed mixture to corn mixture in pan. Stir in chile mixture and salt, and cook 6 minutes over medium heat. Ladle soup into bowls, and top each serving with 2 tablespoons cheddar cheese.