Ingredients

• 200 grams of spaghetti.
• 3 poblano peppers.
• 1/2 cup of corn kernels.
• 1 cup of sour cream.
• 1 cup half cream.
• 1/4 of a white onion.
• 1 clove of garlic.
• 800 milliliters of water.
• 1 tablespoon chicken bouillon powder.
• Go to taste.
• Oil.

Preparation

• We put a deep pot in the fire.
• We add 500 milliliters of water.
• We add salt.
• We cover the pot.
• We left on fire for 10 minutes.
• We add the spaghetti.
• We cover the pot.
• We leave on fire for 15 minutes.
• We remove from fire we drain, rinse and reserve.
• We put a deep pot in the fire.
• We add 300 milliliters of water.
• We add salt.
• We add the corn kernel.
• We cover the pot.
• We leave on fire for 25 minutes.
• We remove from fire we drain and reserve.
• We put the poblano pepper to tatemar.
• Let's tate for a period of 20 minutes turning constantly.
• We take a plastic bag.
• We add poblano peppers.
• We let sweat for 10 minutes.
• We take a poblano pepper.
• We remove the skin.
• We remove the tail.
• We unveil.
• We cut in rajas and reserve.
• We put the blender.
• We add a little water.
• We add the half cream.
• We add the cream.
• We add the rajas.
• We add the onion.
• We add the garlic.
• We add salt to taste.
• We add the chicken powder consommé.
• We perfectly liquefy and reserve.
• We put a deep pot in the fire.
• We add oil and let heat.
• We add the liquefied mixture.
• We add the corn.
• We cover the pot.
• We left on fire for 10 minutes.
• We add the pasta.
• We integrate.
• Leave on low heat for 10 minutes.

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