5.0
(18)
Your folders
Your folders
Export 11 ingredients for grocery delivery
Step 1
Add the cooking oil to the pan and let it warm. Add the onions and sauté.
Step 2
Incorporate the garlic and the potatoes and let them cook for a few minutes.
Step 3
Add the corn and the roasted poblano peppers. Season with chicken bouillon and pepper. You can add salt if needed.
Step 4
Add warm milk and simmer the soup for a few minutes covered. The milk should be heated to avoid cutting and lumps.
Step 5
Add corn starch diluted in water. This agent will thicken the soup for a velvety texture. Finally, add the queso fresco and serve.
Your folders
romylondonuk.com
25 minutes
Your folders
inmamamaggieskitchen.com
5.0
(58)
30 minutes
Your folders
thebossykitchen.com
4.6
(236)
1 hours
Your folders
allrecipes.com
4.8
(335)
2 hours
Your folders
inmamamaggieskitchen.com
5.0
(25)
20 minutes
Your folders
adorefoods.com
4.8
(5)
30 minutes
Your folders
muybuenocookbook.com
4.7
(48)
65 minutes
Your folders
creolecontessa.com
1 hours, 30 minutes
Your folders
dashofcolorandspice.com
5.0
(1)
Your folders
gypsyplate.com
5.0
(2)
1 hours, 5 minutes
Your folders
pinaenlacocina.com
5.0
(2)
30 minutes
Your folders
chilipeppermadness.com
5.0
(8)
60 minutes
Your folders
seriouseats.com
Your folders
eatingwell.com
Your folders
cafedelites.com
5.0
(10)
10 minutes
Your folders
aheadofthyme.com
10 minutes
Your folders
quericavida.com
Your folders
inmamamaggieskitchen.com
4.8
(5)
14 minutes
Your folders
recipetineats.com
4.9
(77)
10 minutes