Ingredients

• 0.5 cups Mexican crema , crema fresca
• 1 , 8 ounce
• 1 tablespoon chicken bouillon granules
• 5 poblanos peppers
• 1 tablespoon vegetable oil
• 1 onions , thickly sliced
• 1 cup drained canned corn kernels

Instructions

1. 1 Blend the crema, cream cheese, and chicken bouillon in a blender until smooth; set aside.
2. 2 Place the peppers on a large griddle over medium-high heat. Roast until the skin blisters and turns black. Remove peppers from griddle and place in a plastic bag, allowing them to sweat for 5 minutes. Transfer to a plate to cool. Peel and discard the outer skin of the peppers; halve length-wise and remove the seeds and veins. Slice into thick strips. Set aside.
3. 3 Heat the vegetable oil in a large saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. Stir the corn into the onions, reduce the heat to medium, and cook another 5 minutes. Add the poblano strips to the saucepan. Pour the cream mixture over the vegetables and bring to a simmer; cook at a simmer until hot, about 5 minutes more.

Nutrition per serving