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Name: Mexican Corn Chowder with Roasted Peppers
Prep time: 30 min
Total time: 1 h
Yield: 1
Cuisine: Mexican
Ingredients: 1/2 c Coriander chopped; 4 c Rich chicken stock or vegetable; 3 tb Butter; 2 Fresh poblano chillies; 2 c Milk or cream; 1/2 c Flat leaf parsley chopped; 5 lg ears fresh corn; 1 md Brown onion chopped; 3 Garlic minced; 2 tb Corn flour; 1/2 c Cold water; Salt

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INGREDIENTS

1/2 c Coriander ; chopped
4 c Rich chicken stock ; or vegetable
3 tb Butter
2 Fresh poblano chillies
2 c Milk or cream
1/2 c Flat leaf parsley ; chopped
5 lg ears fresh corn
1 md Brown onion ; chopped
3 Garlic ; minced
2 tb Corn flour
1/2 c Cold water
Salt

Servings

INSTRUCTIONS

Using a very sharp knife, cut all the corn from the ears and puree all but 1 cup of the corn. Set aside the corn kernels and leave the pureed corn in the processor. Heat half the butter in a large saucepan and add the onion, cooking over a medium heat until the onions have softened, about 5 minutes. Add the garlic and chillies and continue cooking for a further minute then add the onion mixture to the pureed corn in the processor. Process this mixture together with water and cornflour until relatively smooth. Heat the remaining butter in the same saucepan and add the pureed mixture, cooking for five minutes, or until the corn mixture is quite thick. Add the stock and stir while the mixture heats. Simmer over a low heat for 20 minutes or until the soup is quite thick and smooth. Add the cream or milk and half the parsley and coriander and continue to simmer gently, seasoning to taste with salt and freshly ground pepper. Add the reserved corn kernels and stir to distribute. Serve the soup garnished with remaining parsley, coriander and crumbled feta. Per serving: 760 Calories (kcal); 40g Total Fat; (43% calories from fat); 17g Protein; 100g Carbohydrate; 93mg Cholesterol; 427mg Sodium Food Exchanges: 6 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Mexican Corn Chowder with Roasted Peppers

1/2 c Coriander chopped
4 c Rich chicken stock or vegetable
3 tb Butter 
2  Fresh poblano chillies 
2 c Milk or cream 
   
1/2 c Flat leaf parsley chopped
5 lg ears fresh corn 
1 md Brown onion chopped
3  Garlic minced
2 tb Corn flour 
1/2 c Cold water 
  Salt

Using a very sharp knife, cut all the corn from the ears and puree all but  1 cup of the corn. Set aside the corn kernels and leave the pureed corn in  the processor.    Heat half the butter in a large saucepan and add the onion, cooking over a  medium heat until the onions have softened, about 5 minutes. Add the garlic  and chillies and continue cooking for a further minute then add the onion  mixture to the pureed corn in the processor. Process this mixture together  with water and cornflour until relatively smooth.    Heat the remaining butter in the same saucepan and add the pureed mixture,  cooking for five minutes, or until the corn mixture is quite thick. Add the  stock and stir while the mixture heats. Simmer over a low heat for 20  minutes or until the soup is quite thick and smooth. Add the cream or milk  and half the parsley and coriander and continue to simmer gently, seasoning  to taste with salt and freshly ground pepper. Add the reserved corn kernels  and stir to distribute.    Serve the soup garnished with remaining parsley, coriander and crumbled  feta.        Per serving: 760 Calories (kcal); 40g Total Fat; (43% calories from fat);  17g Protein; 100g Carbohydrate; 93mg Cholesterol; 427mg Sodium Food  Exchanges: 6 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 Fat; 0  Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (2892g)
Recipe Makes: 1

Calories: 4588
Calories from Fat: 1511 (33%)

Amt Per Serving		% DV

	Total Fat 167.9g	224 %
	Saturated Fat 54.6g	273 %
	Monounsaturated Fat 73.4g
	Polyunsanturated Fat 25.2g
Cholesterol 211.8mg		65 %
Sodium 2240.3mg		77 %
Potassium 7237.9mg		190 %
Total Carbohydrate 761g		224 %
	Dietary Fiber 181.2g	725 %
	Sugars, other 579.8g
Protein 131.1g		187 %
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: 4588

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