Cream Of Poblano Soup - cooking recipe

Ingredients

5 poblano chiles, roasted, seeded and skin removed, if desired
2 (12 ounce) cans evaporated milk, divided
1 1/2 teaspoons chicken stock powder
white pepper
1/2 cup butter
2 tablespoons cornstarch
4 small summer squash, finely chopped
2 ears sweet corn (the kernels from them)
1/4 lb manchego cheese, grated

Preparation

Combine chiles in a blender with 1 can of milk and chicken stock powder.
Season to taste with white pepper.
Melt butter in a casserole over low heat; add cornstarch and cook, stirring constantly.
Add the remaining can of milk, squash and corn.
Bring to a boil and simmer, stirring constantly, about 4 minutes or until corn and squash are tender.
Sprinkle with grated cheese.