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Tex-Mex Corn Chowder

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)49.5184
Energy (kCal)1392.443
Carbohydrates (g)83.9915
Total fats (g)101.4507
  • Cuisine

    Latin American >> Mexican >> Mexican

  • Dietary Style

  • Preparation Time

    Cooking Time - 30 minutes, Preparation Time - 10 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large saucepan, saute onions in margarine. Stir in flour, chili powder, and cumin. Add corn, picante sauce, and broth. Bring to boil; remove from heat. | 2. Gradually add 1/4 cup hot mixture to cream cheese in a small bowl. Stir until blended. | 3. Add cream cheese mixture and milk to saucepan, stirring until well blended. Heat through but do not boil. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    onion 1 1/2 cups chopped 96.0 22.416 2.64 0.24
    margarine 2 tablespoons 202.75799999999998 0.2538 0.2538 22.701
    purpose flour 1 tablespoon - - - -
    chili powder 1 tablespoon 22.56 3.9760000000000004 1.0768 1.1424
    cumin 1 teaspoon ground 7.875 0.929 0.374 0.4677
    corn kernel 1 package thawed - - - -
    salsa 2 cups 150.8 34.528 7.904 0.884
    chicken broth 1 can 94.55 2.2875 13.481 3.1719999999999997
    cream cheese 8 ounces softened 669.06 7.938 16.1028 64.8648
    milk 1 cup 148.84 11.6632 7.686 7.9788

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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