Directions:
- Bring 3 cups of chicken stock and zucchini to a boil.
- Cook until zucchini is semi-tender.
- In the blender, add 1 cup of stock, the roasted red pepper and blend until smooth.
- Add about 1 1/2 cups of the corn and blend slightly, leaving the corn chunky.
- Add this to the pot with the zucchini, and the remaining corn.
- Add the oregano, salt, pepper and cayenne pepper to taste.
- It should be a little spicy.
- Just before it boils, add the milk and the cheese.
- Do not let it boil.
- Mix and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 275.47 Kcal (1153 kJ) | ||
| Calories from fat | 125.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.98g | 22% | |
|---|---|---|---|
| Cholesterol | 40.71mg | 14% | |
| Sodium | 460.17mg | 19% | |
| Potassium | 561.19mg | 12% | |
| Total Carbs | 21.63g | 7% | |
| Sugars | 5.64g | 23% | |
| Dietary Fiber | 1.53g | 6% | |
| Protein | 18.33g | 37% | |
| Vitamin C | 16.7mg | 28% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 0.4mg | 2% | |
| Calcium | 362.2mg | 36% | |
| Amount Per 100 g | |||
| Calories | 82.28 Kcal (344 kJ) | ||
| Calories from fat | 37.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.18g | 22% | |
|---|---|---|---|
| Cholesterol | 12.16mg | 14% | |
| Sodium | 137.45mg | 19% | |
| Potassium | 167.63mg | 12% | |
| Total Carbs | 6.46g | 7% | |
| Sugars | 1.68g | 23% | |
| Dietary Fiber | 0.46g | 6% | |
| Protein | 5.48g | 37% | |
| Vitamin C | 5mg | 28% | |
| Vitamin A | 0.1mg | 13% | |
| Iron | 0.1mg | 2% | |
| Calcium | 108.2mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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