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Ingredients
- 1 Tbsp. Butter
- 1 lrg Green pepper, minced fine
- 1 med Onion, minced
- 2 lrg Tomatoes, peeled and minced
- 1 x Jalapeno pepper or possibly milder chili, minced
- 4 c. Fresh corn kernals
- 4 c. Chicken broth or possibly stock
- 1 c. Lowfat sour cream
- 1/2 c. Grated cheddar cheese Tortilla chips
Directions
- In a sauce pan, heat butter and saute/fry onions and green peppers for 5 min. Add in tomatoes and warm peppers, and continue cooking for 3 min more. Set aside. In a blender, combine 2 c. of corn and 1 c. broth and plend to a puree. Add in to saucepan and repeat with remaining corn and 1 c. broth. Add in remaining corn and 1 c. broth. Add in remaining stock to saucepan and bring to a boil. Reduce heat, and cook gently to mix, stirring often.
- Remove froml heat; add in lowfat sour cream. Serve in bowls topped with crumbled tortilla chip and cheese.
- Makes six servings.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1768g | |
| Calories 742 | |
| Calories from Fat 518 | 70% |
| Total Fat 58.91g | 74% |
| Saturated Fat 34.28g | 137% |
| Trans Fat 0.0g | |
| Cholesterol 150mg | 50% |
| Sodium 1786mg | 74% |
| Potassium 2277mg | 65% |
| Total Carbs 39.65g | 11% |
| Dietary Fiber 12.1g | 40% |
| Sugars 24.64g | 16% |
| Protein 19.68g | 31% |
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