Mexican Creamy Corn Soup with Roasted Chiles
Ingredients
- 1 poblano chile
- 1 red bell pepper
- 2 tablespoons unsalted butter, plus more for brushing
- 1 small onion, cut into thin slivers
- 2 cloves garlic, crushed
- 3 cups corn kernels (about 12 ounces)
- 1 tablespoon masa harina (corn flour) or cornstarch
- 3 to 3-1/2 cups milk, plus more for finishing the soup
- 6 corn tortillas
- Vegetable oil, for drizzling
- Salt
- 6 ounces crabmeat, picked over for pieces of shell (optional)
Description
Rachael Ray Magazine
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