Try this Chile Corn Soup recipe, or contribute your own.
Suggest a better descriptionFrom: arielle@taronga.com (Stephanie da Silva) Date: Mon, 8 Nov 1993 12:57:55 GMT From a pamplet I got from Shepards seeds. Cut corn kernels off the cob; use a sharp knife or scraper. Put the corn and chicken in a food processor and blend just long enough to break up the kernels. Strain the corn and broth mixture into a saucepan, pressing with the back of a wooden spoon to extract as much liquid as possible. Discard the corn kernels. Add buter and simmer slowly 5 minutes, stirring constantly. Add milk, and salt and pepper to taste. Add the chiles and heat for another minute to blend flavours. To serve, place 3 or 4 broken tortilla chips in the bottom of soup bowls. Place a few tablespoons of Jack cheese on top of tortillas. Ladle hot soup over, garnish with cilantro. REC.FOOD.RECIPES ARCHIVES /MISC From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (325g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 920 | ||
Calories from Fat: 167 (18%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.6g | 25 % | |
Saturated Fat 5.7g | 28 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 5.6g | ||
Cholesterol 17.7mg | 5 % | |
Sodium 422.3mg | 15 % | |
Potassium 722.8mg | 19 % | |
Total Carbohydrate 172.6g | 51 % | |
Dietary Fiber 16.7g | 67 % | |
Sugars, other 155.9g | ||
Protein 23g | 33 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 920
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