| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables | Vegetarian | Cream, Vegetable | 4 | Servings |
INGREDIENTS
| 3 | T | Butter |
| 1 | Onion, finely chopped | |
| 2 | c | Corn kernels, from 2 large |
| 1 | Or 4 small ears corn), Or 4 small ears corn | |
| 2 | c | Milk |
| 2 | c | Water |
| 1 | Russet potato, peeled and | |
| 1 | Coarsely cut into 1-inch | |
| 1 | Chunks | |
| 1/4 | t | Salt |
| 2 | Pablano chili peppers | |
| 1 | Roasted, stemmed and peeled | |
| 1 | Then cut into 1/4-inch dice | |
| 1 | 6 ounces | |
| 1/4 | c | Cilantro leaves |
| 1 | Lime, cut into wedges | |
| 1 1/2 | c | ps of the corn and saute over medium heat for 5 mi, or |
INSTRUCTIONS
Heat the butter in a large pot until it melts. Stir in the onion and until the onion is soft. Add the milk, water, potato, and salt to the pot. Bring to a boil, reduce the heat, and simmer briskly until a skin forms on the soup and the potato mashes easily when pressed, about 15 minutes. Remove from the heat and cool completely. Puree the mixture. Return the puree to the pot and stir in the chili pepper and remaining 1/2 cup of corn kernels. Bring to a boil again and simmer for 5 minutes, until the kernels are tender. Sprinkle with cilantro over the top and serve right away, accompanied by lime wedges. From: Mexico The Vegetarian Table Victoria Wise Chronicle Books, 1995 Posted to MM-Recipes Digest V5 #030 by lena36@juno.com (Lena P Mitchell) on Jan 30, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 400
Calories From Fat: 130
Total Fat: 14.8g
Cholesterol: 105.8mg
Sodium: 482mg
Potassium: 888.6mg
Carbohydrates: 33.9g
Fiber: 3.6g
Sugar: 10.5g
Protein: 34.4g