Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
648
Calories
32g
Protein
45g
Fat
32g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Butter | 1 tbsp (14g) | 102 |
| Butter Substitute | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 ears of fresh corn or 4 cups canned corn
- 3 medium tomatoes (peeled, seeded & chopped)
- 1/2 cup of chopped onions (fine)
- 2 tablespoons butter or butter substitute
- 4 cups of prepared beef broth
- 1/2 cup whipping cream
Directions
1
Cut corn from cob and scrape cob. You should have about 4 cups corn.
2
Blend the tomatoes and corn until smooth. May need to split ingredients in half depending on size of blender.
3
In saucepan cool the onions in butter until they are tender and golden.
4
Combine corn/tomatoes mixture and broth.
5
Simmer for 15 minutes, covered.
6
Slowly stir in cream
7
Re-heat without boiling and add salt and pepper to taste.
8
Category:Mexican Soups
Recipe sourced from
fandom