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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, melt butter and sauté the garlic and onions until translucent, about 3 minutes. | 2. Add the corn kernels, chiles, and zucchini and cook for two more minutes. | 3. Stir in the mushrooms and squash blossoms and continue to cook, about 5 minutes. | 4. Add chicken broth and bring to a boil. | 5. Lower heat and simmer and additional 10 to 12 minutes. | 6. Adjust salt to taste. | 7. Serve with a tortilla squares and a spoonful of creme frâiche or heavy cream. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white onion	1		peeled minced	-	-	-	-
garlic clove	1		peeled minced	-	-	-	-
butter	4	tablespoons		342.0	15.714	10.686	28.8
corn	2		cut	1211.8	246.5432	31.2744	15.7368
poblano chile	3		roasted peeled seeded cut	-	-	-	-
zucchini	1	cup	chopped	21.08	3.8564	1.5004	0.3968
mushroom	2	cups	sliced	-	-	-	-
squash blossom	4	cups	chopped	-	-	-	-
chicken broth	6	cups		468.72	11.34	66.8304	15.7248
corn tortilla	5		cut fried	-	-	-	-
creme fraiche			sour	-	-	-	-

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