Directions:
- Cut off kernels from the ears of corn, if using whole fresh corn.
- In a blender container, combine half of the corn and the broth.
- Blend till nearly smooth.
- In a large saucepan, combine broth mixture and remaining corn kernels.
- Stir in milk or light cream, jalapeno peppers and red peppers or diced pimientos.
- Heat through.
- Top each serving with cheese.
- Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 177.21 Kcal (742 kJ) | ||
| Calories from fat | 45.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.09g | 8% | |
|---|---|---|---|
| Cholesterol | 17.91mg | 6% | |
| Sodium | 575.56mg | 24% | |
| Potassium | 508.85mg | 11% | |
| Total Carbs | 26.41g | 9% | |
| Sugars | 7.7g | 31% | |
| Dietary Fiber | 3.69g | 15% | |
| Protein | 7.98g | 16% | |
| Vitamin C | 27.4mg | 46% | |
| Iron | 3.1mg | 17% | |
| Calcium | 175.7mg | 18% | |
| Amount Per 100 g | |||
| Calories | 59.88 Kcal (251 kJ) | ||
| Calories from fat | 15.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.72g | 8% | |
|---|---|---|---|
| Cholesterol | 6.05mg | 6% | |
| Sodium | 194.47mg | 24% | |
| Potassium | 171.93mg | 11% | |
| Total Carbs | 8.92g | 9% | |
| Sugars | 2.6g | 31% | |
| Dietary Fiber | 1.25g | 15% | |
| Protein | 2.7g | 16% | |
| Vitamin C | 9.3mg | 46% | |
| Iron | 1.1mg | 17% | |
| Calcium | 59.4mg | 18% | |
* 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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