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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the corn kernals and the onion in a food processor and process to a puree. Heat the butter in a saucepan, add the puree and cook over moderate heat, stirring, for 5 minutes. | 2. Stir in the chicken stock and season with salt if necessary. | 3. Simmer, over low heat, for 10 minutes longer. | 4. Stir in the sour cream and simmer for a few minutes longer. | 5. When ready to serve, strain the soup. Have ready 4 soup bowls, each with a tablespoon of cheese and about 2 teaspoons chili, and pour the soup which should be the consistency of heavy cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn kernel	4	cups	defrosted	738.84	145.9068	20.4168	8.0088
onion	1		chopped	64.0	14.944	1.76	0.16
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
salt				-	-	-	-
chicken stock	4	cups		345.6	33.888000000000005	24.191999999999997	11.52
cream	1	cup	sour	455.4	10.649000000000001	5.612	44.505
cottage cheese	6	tablespoons	chopped	77.175	2.6618	8.757	3.3862
poblano chile	1		peeled seeded diced chopped	-	-	-	-

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