Directions:
- Cut the corn from the cobs, to make about 3 c of kernels
- Cook corn in butter a deep 12 inch skillet over high heat for 5 minutes or until brown in spots, stirring occasionally (I use iron skillet)
- Remove corn to bowl
- Heat the oil in the same skillet over medium heat
- Add the pepper(s), onion, carrot, celery and garlic
- Cook about 5 minutes, stirring occasionally
- Stir in chili powder and cook form 1 minute
- Stir in chicken broth, Tobasco, chiles and corn
- Heat to boiling over high heat
- Reduce heat to low
- Cover and simmer about 15 minutes
- Sir in half and half and salt
- Heat through
- Garnish with sliced green onions
- Serve with Tostada Salad
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 491.68 Kcal (2059 kJ) | ||
| Calories from fat | 75.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.41g | 13% | |
|---|---|---|---|
| Cholesterol | 2.54mg | 1% | |
| Sodium | 276.13mg | 12% | |
| Potassium | 500.42mg | 11% | |
| Total Carbs | 96.14g | 32% | |
| Sugars | 3.13g | 13% | |
| Dietary Fiber | 10.12g | 40% | |
| Protein | 11.81g | 24% | |
| Vitamin C | 3.7mg | 6% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 3.9mg | 21% | |
| Calcium | 27.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 257.55 Kcal (1078 kJ) | ||
| Calories from fat | 39.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.41g | 13% | |
|---|---|---|---|
| Cholesterol | 1.33mg | 1% | |
| Sodium | 144.64mg | 12% | |
| Potassium | 262.13mg | 11% | |
| Total Carbs | 50.36g | 32% | |
| Sugars | 1.64g | 13% | |
| Dietary Fiber | 5.3g | 40% | |
| Protein | 6.18g | 24% | |
| Vitamin C | 1.9mg | 6% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 2mg | 21% | |
| Calcium | 14.5mg | 3% | |
* 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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