Mexican Corn Chowder Recipe

Mexican Corn Chowder Recipe Ingredients :

1.00 tb Corn oil
1.00 c Onion, chopped
1.00 cl Garlic, minced
0.25 c Hot yellow chile, chopped
0.50 c Bell pepper, chopped
1.00 c Tomatillos, diced or sub gr
2.00 c Corn kernals
2.00 c Vegetable stock
Salt and pepper to taste
2.00 c Milk, skim
0.25 c Red bel pepper, diced

Mexican Corn Chowder Recipe Instructions :

In a non-stick saucepan, heat oil; add onion and
garlic; cook until softened. Add chile, green bell
pepper, tomatillos, corn and vegetable stock. Cook 10
~ 15 minutres. Season with salt and pepper. Remove
about 1 to 1 1/2 c of the soup and cool slightly.
Placw in a blender or food processer fitted with a
metal blade and process until pureed. Return to
saucepan containing Vegetables and add milk. Heat to
just a simmer. Serve in warm soup bowls and garnish
with diced bell pepper.

Per serving: 100 cal. 20g carb, 5g pro, 84mg Na, 1g
fat Exchanges: 1 veg, 1 starch/bread %fat = 11%



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Preparation Time: 0:00

6 : Servings