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
  • 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.

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