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Corn Soup With Roasted Poblanos And Zucchini Blossoms

By Sunset
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Sunset
Related tags
soups gluten free nut free vegetarian memorial day lunch
Nutrition per serving    (USDA % daily values)
CAL
316
FAT
31%
CHOL
8%
SOD
54%

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Ingredients for 8 servings

3 large poblano chiles

10 ears freshly picked corn

2 tablespoons olive oil

1 large yellow onion, chopped

1 to 2 serrano chiles, finely chopped

About 2 tsp. sea salt

4 large garlic cloves, minced

1 Trombetta zucchini (7-in. piece) or 1 medium regular zucchini, seeded and cut into 1/4-in. dice (about 1 1/2 cups)

8 small zucchini blossoms, halved lengthwise

1 cup Oregano Queso Fresco or store-bought queso fresco or mild feta cheese, crumbled

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