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Mexican-Style Corn Chowder
Source: dLife

Spicy corn, pepper, onion, and tomato soup.

Prep Time: 10 minutes
Cook Time: 25 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 6 servings
Amount Per Serving
Calories 118.4
Total Carbs 21.8 g
Dietary Fiber 2.6 g
Sugars 8.8 g
Total Fat 1.5 g
Saturated Fat 0.2 g
Unsaturated Fat 0.8 g
Potassium 201.9 mg
Protein 5.4 g
Sodium 339.7 mg
Dietary Exchanges
1/2 Fat , 1 1/2 Vegetables , 1/2 Milk , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. Heat the oil in a nonstick saucepan. Cook the onion and garlic for about 10 minutes.
  2. Mix in the Chile, green bell pepper, tomatoes, corn, and vegetable stock. Cook for about 10 to 15 minutes. Sprinkle with the salt and pepper.
  3. Transfer 1 cup of the soup to a blender and pulse until smooth. Pour back into the saucepan and mix in the milk. Reheat and sprinkle the red bell pepper on top.

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