Try this Albuquerque Corn Soup recipe, or contribute your own.
Suggest a better descriptionMelt butter in a 5-6 qt pan over medium heat. Add corn and garlic; cook, stirring until corn is hot and darker golden (about 2 min.) Remove from heat. Whirl broth and 2 c of the corn in a blender or food processor until pureed; return to pan. Stir in milk, oregano, and chiles. Bring to a boil stirring over medium heat. Remove from heat. Stir in cheese. Season to taste with salt, and enjoy. Makes 6 servings.
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Serving Size: 1 Serving (106g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 159 | ||
Calories from Fat: 125 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.9g | 19 % | |
Saturated Fat 8.7g | 44 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 38.7mg | 12 % | |
Sodium 319.9mg | 11 % | |
Potassium 128.5mg | 3 % | |
Total Carbohydrate 3.2g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 2.8g | ||
Protein 6g | 9 % | |
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: 159
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