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 2 teaspoons olive oil- 1 cup diced yellow onion
- 1½ cup frozen corn kernels, divided
- ½ cup roasted, peeled, and diced
poblano chiles* (about 2)
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
- 1/8 teaspoon red pepper flakes
- ½ teaspoon coriander
- ¾ cup vegetable stock
- 2 tablespoons honey
- 1/4 cup half & half
- 2 cups Plain Mountain High Yoghurt
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Warm olive oil in a medium saucepan and sauté onions. Add 1 cup of the frozen corn, poblanos, salt, black pepper, red pepper flakes, and coriander.
Cook for about 2 minutes, then add vegetable stock, honey, and cream. Gently stir in yoghurt, reduce heat, and simmer for 10 minutes.
Puree mixture with a hand blender or transfer to a standing blender to puree. Add remaining ½ cup corn and stir. Serve immediately with warm biscuits.
Makes 4 servings.
* Wear gloves when seeding and dicing chiles and take care not to touch eyes or sensitive skin.
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| Calories - 290 |
| Total Fat - 13g |
| Cholesterol - 35mg |
| Potassium - 536mg |
| Sodium - 290mg |
| Total Carbohydrates - 36g |
| Protein - 9g |
| Fiber - 4g |
| Calcium - 22.5% |
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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