Jalapeno Corn Chowder
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INGREDIENTS
- 1 1/2 c Chicken broth
- 1/4 Jar (7 1/2 ounce) roasted
- 1 c milk
- 1/2 c Crumbled feta cheese
- 1 Fresh jalapeno peppers;
- 6 Ears corn or 3 cups frozen
INSTRUCTIONS
Cut off kernels from the ears of corn, if using. In a blender container combine half the corn and the broth. Blend till nearly smooth. In a large saucepan combine broth mixture and remaining corn kernels. Stir in milk or light cream, jalapeno peppers, and red peppers or pimento. Heat through. Top each serving with cheese and garnish with whole peppers, if desired. Makes 4 side dish servings. Recipe by: BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996 Posted to MC-Recipe Digest V1 #677 by essie49@juno.com (Ethel R Snyder) on Jul 18, 1997
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (123g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 62 | ||
| Calories from Fat: 40 (65%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 4.5g | 6 % | |
| Saturated Fat 3g | 15 % | |
| Monounsaturated Fat 1g | ||
| Polyunsanturated Fat 0.1g | ||
| Cholesterol 17.9mg | 6 % | |
| Sodium 563.7mg | 19 % | |
| Potassium 67.6mg | 2 % | |
| Total Carbohydrate 1.8g | 1 % | |
| Dietary Fiber 0.1g | 0 % | |
| Sugars, other 1.7g | ||
| Protein 3.7g | 5 % | |
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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. |
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Calories per serving: 62
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