From: email@example.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|
|Calories from Fat: 167 (18%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 920
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