Directions:
- Combine corn and 1 cup of the milk in a blender.
- Purée at high speed until smooth; set aside.
- In a heavy, 3-quart nonreactive stock pot, heat the butter over medium heat until melted and bubbly.
- Add the corn purée and cook over medium heat for about 5 minutes, stirring constantly.
- Add the remaining 3 1/2 cups milk and the salt; bring mixture to a boil.
- Reduce heat to low and simmer for about 15 minutes, stirring to avoid sticking.
- In each of 6 warm soup bowls, put 1 tablespoon each of the diced chiles and shredded cheese.
- Ladle the hot soup into the bowls and garnish with a few tortilla strips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 334.62 Kcal (1401 kJ) | ||
| Calories from fat | 125.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.92g | 21% | |
|---|---|---|---|
| Cholesterol | 37.18mg | 12% | |
| Sodium | 559.22mg | 23% | |
| Potassium | 576.63mg | 12% | |
| Total Carbs | 43.24g | 14% | |
| Sugars | 9.58g | 38% | |
| Dietary Fiber | 3.64g | 15% | |
| Protein | 13.9g | 28% | |
| Vitamin C | 6.6mg | 11% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.2mg | 1% | |
| Calcium | 361.5mg | 36% | |
| Amount Per 100 g | |||
| Calories | 97.55 Kcal (408 kJ) | ||
| Calories from fat | 36.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.06g | 21% | |
|---|---|---|---|
| Cholesterol | 10.84mg | 12% | |
| Sodium | 163.03mg | 23% | |
| Potassium | 168.11mg | 12% | |
| Total Carbs | 12.6g | 14% | |
| Sugars | 2.79g | 38% | |
| Dietary Fiber | 1.06g | 15% | |
| Protein | 4.05g | 28% | |
| Vitamin C | 1.9mg | 11% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.1mg | 1% | |
| Calcium | 105.4mg | 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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