Mexican Corn Soup Recipe
Servings: 6
Ingredients
- 4 c. frzn corn (1 1/2 lbs.)
- 1 c. water
- 1/4 c. butter
- 3 1/2 c. lowfat milk
- 1/2 teaspoon salt
- 6 tbsp. cream cheese
- 3 tbsp. diced green chilies (sm. can)
Directions
- In blender blend corn and water (leave some chunks). Heat butter (not too warm) and add in corn. Cook over medium heat for 5 min, stirring constantly. Add in lowfat milk, salt, chilies and cream cheese. Bring to a boil. Lower flame and simmer 15 min, stirring occasionally.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 300g | |
| Recipe makes 6 servings | |
| Calories 258 | |
| Calories from Fat 129 | 50% |
| Total Fat 14.73g | 18% |
| Saturated Fat 8.66g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 362mg | 15% |
| Potassium 441mg | 13% |
| Total Carbs 26.8g | 7% |
| Dietary Fiber 2.0g | 7% |
| Sugars 10.31g | 7% |
| Protein 8.54g | 14% |
