From Fonda San Miquel; Thirty Years of Food and Art
Combine corn and 1 c. milk in blender. Puree at high speed until smooth; set aside. Heat butter over med heat until melted and bubbly. Add corn puree and cook over med heat for about 5 min, stirring constatnly. Add remaining 3 1/2 c. milk and salt; bring mixture to boil. Reduce heat to low and simmer for about 15 min, stirring to avoid sticking. In each of 6 warm soup bowl, put 1 T. each of diced chiles and cheese. Ladle soup into bowls and garnish w/tortilla strips.
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Serving Size: 1 Serving (454g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 634 | ||
Calories from Fat: 192 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.4g | 28 % | |
Saturated Fat 10.5g | 52 % | |
Monounsaturated Fat 5.5g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 44.6mg | 14 % | |
Sodium 541.5mg | 19 % | |
Potassium 824.2mg | 22 % | |
Total Carbohydrate 97.9g | 29 % | |
Dietary Fiber 12.7g | 51 % | |
Sugars, other 85.3g | ||
Protein 19.8g | 28 % | |
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: 634
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