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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large heavy pot over medium heat melt butter and sauté the onions, red bell pepper and garlic (about 5 minutes). | 2. Add in tomatoes with juice; cook for 2 minutes. | 3. Combine 2 cups chicken broth with chipotle chilies in a blender and puree. | 4. Add in the puree and cream-style corn into the pot with sautéed veggies; mix to combine and bring to a boil. | 5. Reduce heat and simmer for about 25 minutes, stirring occasionally. | 6. Add in frozen corn, whipping cream and oregano; simmer 5 minutes, stirring. | 7. Ladle into serving bowls. | ---------------------------------------------------------------------------

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
red bell pepper	1		chopped	-	-	-	-
onion	1		chopped	60.0	14.01	1.65	0.15
garlic	1 -2	tablespoon	minced	0.0	0.0	0.0	0.0
tomato	1	can	diced	40.2099	8.6898	1.9658	0.4468
chicken broth	2	cups		156.24	3.78	22.2768	5.2416
chipotle chile	1	tablespoon	chopped canned	-	-	-	-
cream corn	2	cans		-	-	-	-
corn	1	package	frozen	-	-	-	-
whipping cream	1	cup	unwhipped	350.4	3.552	2.6039999999999996	37.092
oregano	1/2 - 1	teaspoon	dried	0.0	0.0	0.0	0.0

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