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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine corn and 1 cup of the milk in a blender. | 2. Purée at high speed until smooth; set aside. | 3. In a heavy, 3-quart nonreactive stock pot, heat the butter over medium heat until melted and bubbly. | 4. Add the corn purée and cook over medium heat for about 5 minutes, stirring constantly. | 5. Add the remaining 3 1/2 cups milk and the salt; bring mixture to a boil. | 6. Reduce heat to low and simmer for about 15 minutes, stirring to avoid sticking. | 7. In each of 6 warm soup bowls, put 1 tablespoon each of the diced chiles and shredded cheese. | 8. Ladle the hot soup into the bowls and garnish with a few tortilla strips. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn kernel	2	cups	cut scraped thawed	369.42	72.9534	10.2084	4.0044
milk	4 1/2	cups		669.78	52.4844	34.586999999999996	35.9046
butter	1/4	cup	softened	342.0	15.714	10.686	28.8
sea salt	1	teaspoon		-	-	-	-
poblano chile	2		roasted peeled seeded diced	-	-	-	-
monterey jack cheese	6	tablespoons	shredded	-	-	-	-
corn tortilla	6		cut fried	-	-	-	-

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