Spicy Roasted Poblano Soup with Cheddar Cheese | Sargento® Foods Incorporated

Ingredients

• 5 poblano chili peppers
• 2 ½ cups water, divided
• 1 tablespoon chicken or vegetable bouillon
• ¼ cup unsalted butter
• 1/3 cup white onion, finely chopped
• 1 cup canned yellow corn, drained
• 1 tablespoon all-purpose flour
• 1 (12 ounce) can evaporated milk
• 1/8 teaspoon (1 pinch) white pepper
• 1/8 teaspoon (1 pinch) ground nutmeg
• ½ teaspoon salt
• ½ cup Sargento® Shredded Mild Cheddar Natural Cheese
• ¾ cup Mexican crema or crème fraiche, divided
• ¼ cup Sargento® Shredded Parmesan Natural Cheese, divided
• Cilantro leaves for garnish