Creamy Corn Soup with Chiles and Peppers
Prep Time 20 min
Cook Time 30 Min
Servings 8 to 10
Difficulty Easy
Ingredients
- 1/4 cup Crisco® Butter Flavor All-Vegetable Shortening
- OR 1/4 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
- 1 cup chopped red pepper
- 1 cup chopped onion
- 3 cloves garlic
- 2 cups frozen diced hash browns
- 1 (14 1/2 oz.) can diced tomatoes in juice
- 1 (14 1/2 oz.) can chicken broth
- 1 to 2 chipotle chiles in adobo sauce, or to taste
- 2 (14 3/4 oz.) cans cream-style corn
- 1 (16 oz.) pkg. frozen corn
- 1 (12 oz.) can PET® Evaporated Milk
- 2 tsps. dried oregano
- Salt and freshly ground black pepper
- Chopped fresh cilantro
- Lime flavored tortilla chips
Directions
- Step 1
MELT shortening in heavy 4-quart saucepot over medium heat. Add red pepper, onion and garlic. Cook and stir until onion is tender.
- Step 2
STIR in potatoes. Cook for 2 minutes. Add tomatoes, chicken broth, chipotle chiles, cream-style corn, frozen corn, evaporated milk and oregano. Bring to a boil. Reduce heat to medium and simmer 15 minutes, stirring occasionally.
- Step 3
SEASON with salt and pepper. Garnish with cilantro. Serve with lime tortilla chips if desired.
PET is a trademark of Eagle Family Foods Group, LLC, used by permission.
Serving size
(1/8 of recipe)
- Calories 280
- Calories from Fat90g
- Total Fat 10g
- Saturated Fat 3g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 10mg
- Sodium 500mg
- Potassium 0mg
- Total Carbohydrates 41g
- Dietary Fiber 4g
- Sugars 10g
- Protein 8g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet