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Recipe Name: Aztec Corn Soup Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 4

1/4 Cup(s) Butter
3 1/2 Cup(s) Fresh Corn, cut from cob
1 Garlic, minced or pressed
1 Cup(s) Chicken stock
2 Cup(s) Milk
1 Teaspoon(s) Oregano leaves
4 Ounce(s) Cn Green Chilies, diced
4 Ounce(s) Jack Cheese, shredded
1 Tomato, cored and diced
1/4 Cup(s) Fresh cilantro, chopped
in a 5-6qt pan, melt butter over med. heat. Add corn and garlic; cook,
stirring, until corn is hot and darker golden in color (about 2 min).
Remove from heat. Whirl stock and 2 c of the corn mixture in a food
processor or blender until smooth; add to remaining corn mixture in
pan. Stir in milk, oregano and chilies; bring to a boil over med. heat
stirring constantly. Remove from heat and stir in cheese. Season to
taste with salt. Garnish individual servings w/ tomato and cilantro.
Makes 4-6 servings. File

Nutrition (calculated from recipe ingredients)
Calories: 430
Calories From Fat: 209
Total Fat: 23.8g
Cholesterol: 67mg
Sodium: 1065mg
Potassium: 708.5mg
Carbohydrates: 38.4g
Fiber: 4.1g
Sugar: 12.8g
Protein: 20.7g

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