| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Aztec | Mexico, Soups/stews | 4 | Servings |
INGREDIENTS
| 1/4 | c | Butter |
| 3 1/2 | c | Fresh Corn, cut from cob |
| 1 | Garlic, minced or pressed | |
| 1 | c | Chicken Stock |
| 2 | c | Milk |
| 1 | t | Oregano Leaves |
| 4 | oz | Cn Green Chilies, diced |
| 4 | oz | Jack Cheese, shredded |
| Salt | ||
| 1 | Tomato, cored and diced | |
| 1/4 | c | Fresh Cilantro, chopped |
INSTRUCTIONS
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 ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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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