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Ingredientes
- 1/4 c. Butter
- 3 1/2 c. Corn cut from the cob
- 1 x Clove garlic
- 1 c. Chicken broth
- 2 c. Lowfat milk
- 1 tsp Dry oregano
- 4 ounce Green chiles
- 1 c. Monterey Jack cheese Salt
Direcciones
- Heat butter in a 5-6 quart pan over medium heat. Add in corn and garlic; cook, stirring till corn is warm and darker golden brown (about 2 minutes.) Remove from heat. Whirl broth and 2 c of the corn in a blender or possibly food processor till pureed; return to pan. Stir in lowfat milk, oregano, and chiles. Bring to a boil stirring over medium heat. Remove from heat. Stir in cheese. Season to taste with salt, and enjoy.
- Makes 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 6 servings | |
| Calories 138 | |
| Calories from Fat 79 | 57% |
| Total Fat 8.95g | 11% |
| Saturated Fat 5.45g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 233mg | 10% |
| Potassium 269mg | 8% |
| Total Carbs 11.49g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 5.29g | 4% |
| Protein 4.44g | 7% |
