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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Melt butter in heavy large saucepan over medium heat. | 2. Add onion, cumin and cayenne and sauté until onion is tender, about 4 - 6 minutes. | 3. Add flour and stir 1 minute. The stirring for one minute is important. | 4. Gradually mix in broth, milk and reserved corn liquid. Bring mixture to boil, whisking until smooth. | 5. Mix in all the different corns and stir until corn is just heated through. (You do not need to defrost the frozen corn before adding). | 6. Add peppers and cilantro. (I like the crunch of the fresh uncooked peppers in the soup. If you prefer you can sauté them with the onion.). | 7. Garnish with fresh cilantro and sour cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1/4	cup		342.0	15.714	10.686	28.8
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
red bell pepper	1	cup	chopped	-	-	-	-
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
purpose flour	1/4	cup		-	-	-	-
chicken broth	1	cup	canned	78.12	1.89	11.1384	2.6208
milk do not	1	cup		-	-	-	-
kernel corn	1	can	drained	276.9265	54.6877	7.6525	3.0018
corn	1	can	creamed	187.05	40.6725	7.1122	2.9362
corn	1 1/2	cups	frozen	187.05	40.6725	7.1122	2.9362
cilantro	2	bunches	chopped	-	-	-	-
cream			sour	-	-	-	-

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