In a 3 quart pan, melt butter over medium heat. Add chili powder and peppers; cook, stirring, for 3 minutes. Add corn and broth. Bring to a boil; reduce heat and simmer, uncovered, for about 5 minutes. Whip cream with salt until stiff. Pour soup into a tureen, add whipped cream, and stir lightly. Makes 8 to 10 servings. Posted to recipelu-digest Volume 01 Number 438 by RecipeLu
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|Serving Size: 1 Serving (1692g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 721 (50%)|
|Amt Per Serving||% DV|
|Total Fat 80.1g||107 %|
|Saturated Fat 30.4g||152 %|
|Monounsaturated Fat 27g|
|Polyunsanturated Fat 15.8g|
|Cholesterol 131.5mg||40 %|
|Sodium 5709.5mg||197 %|
|Potassium 1145.7mg||30 %|
|Total Carbohydrate 162.3g||48 %|
|Dietary Fiber 16.6g||66 %|
|Sugars, other 145.6g|
|Protein 29.4g||42 %|
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Calories per serving: 1442
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