Roasted Corn & Poblano Soup

Directions

1. 1
   Cut corn from 3 of the cobs.
2. 2
   Heat dressing in large saucepan.
3. 3
   Add onions and garlic, cook and stir 5 min.
4. 4
   Add water, potatoes, bouillon and corn kernels; stir.
5. 5
   Bring to boil; cover.
6. 6
   Simmer on medium-low heat 15 min.
7. 7
   or until potatoes are tender, stirring occasionally.
8. 8
   Meanwhile, cook remaining ear of corn directly over gas flame 8 to 10 min.
9. 9
   or until tender, turning constantly.
10. 10
    Cut corn from cob; set aside.
11. 11
    Blend potato mixture, in batches, in blender until smooth; strain into bowl.
12. 12
    Discard drained solids.
13. 13
    Stir peppers and reserved corn into strained soup; ladle into soup bowls.
14. 14
    Top with sour cream and reserved roasted corn.