• 1 stick butter
• 1/3 cup flour
• 1 quart chicken stock
• 2 1/4 cups roasted, peeled, seeded and pureed poblano peppers
• 1 quart heavy cream
• 1/4 cup olive oil
• 1 1/4 cup diced yellow onion
• 8 diced poblano peppers
• 6 diced red peppers
• 6 ears roasted fresh corn, removed from ears
• 1 cup chopped fresh cilantro
• 1/3 cup fresh lime juice
• 1 1/4 pounds jalapeño sausage, sliced and quartered
• Salt and pepper to taste

Recipe courtesy of Molina's Cantina

Instructions

Directions for base:

1. Melt butter in pan over medium heat.
2. Add flour and stir.
3. Add chicken stock slowly and whisk to ensure no lumps.
4. Add pureed poblano peppers.
5. Reduce heat to low and cook 15-20 minutes.
6. Add heavy cream and cook an additional 10 minutes, cool, strain into pot, and set aside.
    

Directions for vegetables:

1. Add olive oil to pan and heat over medium-high.
2. Add yellow onion and stir 1 minute.
3. Add poblanos, red peppers and corn.
4. Cook until vegetables are soft.
5. Add cilantro and lime juice.
6. Add all to pot of poblano cream base.
7. Heat until soup is hot throughout.
8. Season with salt and pepper to taste.

Pour soup into individual bowls. Garnish with jalapeño sausage.