Yield: 6 portions

Ingredients:
4 cups charred yellow corn kernels, diced small
2 Tablespoons whole wheat flour
1 red bell pepper, diced small
1 poblano chile, diced small
1 white onion, diced small
2 white potatoes, diced small
4 green onions, sliced
cracked black pepper to taste
2 teaspoons olive oil
5 cups chicken or vegetable stock (low sodium)
6 cilantro sprigs, stemmed and chopped

Method:
In a large soup pot, add oil, onions, red pepper and poblano pepper. Cook until onions are clear. Add flour and mix well with oil. Add chicken stock and potatoes and simmer for 15 minutes or until potatoes are cooked. Add corn, green onions and simmer for 10 minutes or until thickened. Finish with black pepper. Serve and enjoy.

Nutritional Value Per Portion —
Calories: 288 Protein: 10.5g Carbohydrates: 58.6g Fat: 3.0g