Thursday, June 18, 2009

Albuquerque Corn Soup


Serves 8

You’ll Need
· ¼ cup butter
· 3 ½ cups corn cut from the cob
· 1 clove garlic
· 1 cup chicken broth
· 2 cups milk
· 1 teaspoon dried oregano
· 4 ounces green chilies
· ¾ cup Monterey Jack Cheese
· Salt

Directions
· Melt butter in a 5-6 qt pot over medium heat.
· Add corn and garlic; cook, stirring until corn is hot and darker golden (about 2 min.) Remove from heat.
· Place chicken broth and 2 cups of the corn(leave the rest of the corn in the pot) in a blender or food processor until pureed; return to pot .
· Stir in milk, oregano, and chilies.
· Bring to a boil stirring over medium heat.
· Remove from heat.
· Stir in cheese.
· Season to taste with salt, and enjoy.

Nutrition Facts
Calories: 397
Protein: 12g
Carbohydrate: 57g
Fiber: 0
Fat: 14g
Saturated Fat: 7g
Cholesterol: 34mg
Sodium: 220mg (this will vary based upon additional salt added)

No comments :