Directions:
- Chop peppers.
- Add to large pot with marjoram, chili powder, oregano, black pepper and garlic. Cook over medium heat, until peppers are softened.
- Mix vegetable stock powder & water in a mixing cup.
- Add broth, sherry, potatoes, and hot peppers to pot. Cover and increase heat. Liquid should not quite cover the potatoes. If it does, allow to cook a bit longer to reduce the amount of liquid.
- Cook, stirring occasionally, until potatoes are cooked through, about 15 minutes.
- Reduce heat to medium low. Add corn. Cook another 10 minutes. (This step allows the soup to cool a bit and stop boiling before you add the milk products).
- Add milk and cream. Simmer briskly 15 minutes, stirring often. Do not allow to boil!
- Serve with a savory/salty bread to balance the sweetness & heat of the soup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 263.11 Kcal (1102 kJ) | ||
| Calories from fat | 94.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.46g | 16% | |
|---|---|---|---|
| Cholesterol | 20.43mg | 7% | |
| Sodium | 282.6mg | 12% | |
| Potassium | 619.05mg | 13% | |
| Total Carbs | 31.35g | 10% | |
| Sugars | 9.85g | 39% | |
| Dietary Fiber | 4.08g | 16% | |
| Protein | 6.42g | 13% | |
| Vitamin C | 45.8mg | 76% | |
| Vitamin A | 1.9mg | 64% | |
| Iron | 16.5mg | 92% | |
| Calcium | 193.1mg | 19% | |
| Amount Per 100 g | |||
| Calories | 74.97 Kcal (314 kJ) | ||
| Calories from fat | 26.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.98g | 16% | |
|---|---|---|---|
| Cholesterol | 5.82mg | 7% | |
| Sodium | 80.53mg | 12% | |
| Potassium | 176.4mg | 13% | |
| Total Carbs | 8.93g | 10% | |
| Sugars | 2.81g | 39% | |
| Dietary Fiber | 1.16g | 16% | |
| Protein | 1.83g | 13% | |
| Vitamin C | 13.1mg | 76% | |
| Vitamin A | 0.5mg | 64% | |
| Iron | 4.7mg | 92% | |
| Calcium | 55mg | 19% | |
* 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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