Corn and Tomatillo Soup

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4 oz Green chili peppers; chopped
1/4 c Whole kernel corn, frozen
3 1/2 c Frozen corn; thawed
3 c Chicken broth
1 1/2 c Tomatillos; chopped
1 ts Margarine
1 c Frozen green peas; thawed
1 ts Sugar
1 c Chicken broth
1 1/2 c Onion; chopped
2 Garlic; minced
1 tb Cilantro
1/4 c spinach; Chopped

Original recipe makes 8



Saute tomatillos, onion and garlic in margarine five minutes. Remove to food processor and add the next four ingredients. Puree to chunky. Pour in pan and add 3 C chicken stock, 4 oz. diced green chilies, a little chopped spinach, a little whole kernel corn, 1 t sugar. Serve topped with a dollop of NF sour cream. Per Serving: 146 calories, 2.7 gm total fat, 0 .6 gm sat fat, 1mg cholesterol Recipe by: Mission at Turtle Creek (as seen on TV demo) Posted to Digest eat-lf.v097.n103 by (Marcia A Fasy) on Apr 17, 1997

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