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Albuquerque Corn Soup

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Submitted by bethrenee

Warm up your days with this savory and delicious corn soup that even Grandpa would enjoy!

YIELD

6 servings

PREP

10 min

COOK

10 min

READY

20 min

Ingredients

¼ 59
CUPS ML BUTTER
3 ½ 828
CUPS ML CORN
cut from the cob
1 1
CLOVE CLOVE GARLIC
1 237
CUP ML CHICKEN BROTH
2 473
CUPS ML MILK
1 5
TEASPOON ML OREGANO
dry
4 115.6
OUNCES ML/G GREEN CHILI PEPPERS
1 237
1 1
X X SALT
to taste *

Directions

Melt butter in a 5 to 6 qt pan over medium heat. Add corn and garlic; cook, stirring until corn is hot and darker golden (about 2 min.) Remove from heat. Whirl broth and 2 cup of the corn in a blender or food processor until pureed; return to pan. Stir in milk, oregano, and chiles. Bring to a boil stirring over medium heat.

Remove from heat. Stir in cheese. Season to taste with salt, and enjoy. Makes 6 servings.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 233g (8.2 oz)
Amount per Serving
Calories 203 48% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 28mg 9%
Sodium 204mg 8%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 11%
Sugars g
Protein 14g
Vitamin A 12% Vitamin C 17%
Calcium 11% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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