Nutritional Info

Nutrition Facts

Serving Size 1 (569g)

Calories 1149
Calories from Fat 708 (62%)
Amount Per Serving %DIV
Total Fat 78.7g 121%
Saturated Fat 48.6g 243%
Monounsaturated Fat 25.8g
Polyunsaturated Fat 4.3g
Trans Fat 0.0g
Cholesterol 282mg 94%
Sodium 2247.4mg 98%
Potassium 566.8mg 12%
Total Carbohydrate 19.6g 7%
Dietary Fiber 2.5g 10%
Sugars 12g
Protein 76.1g 152%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
Recipe Description
Here is a Mexican spin on a claassic corn chowder recipe.
Prep time
15 min
Cook time
40 min
Ready In
55 min


Serves Tool

Serves To:USMetric
5 Clove(clv)  garlic, chopped
4 Tablespoon(T)  butter
4   medium zucchinis
6   epazote leaves, stems removed
2 Quart(q)  whole milk
1/2 Teaspoon(t)  black pepper, freshly ground
4   fresh poblano chilies, cut into strips
1   avocado, peeled and cut into wedges, for garnish
1 Pinch(pn)  sea salt, to taste
5   crispy tortillas, cut into
4 Cup(c)  fresh corn kernels
2   medium white onions, chopped


Divide the corn in half.  In a medium sized skillet, saute the onions and garlic in the butter until slightly translucent.  Add half of the corn, zucchini, and most of the epazote, reserving a pinch to use later.  Stir.  Puree the corn mixture in a blender or food processor until it is velvety smooth.  (If parts of the corn kernels are still chunky, mash the blended squash and corn through a fine meshed sieve, using the back of a spoon to press out all the liquid.)  Put it all together in a large pot.  Stir in the remainder of the whole corn kernels, milk, salt and pepper to taste.  Bring to a boil, then lower the heat.  Continue to simmer for 30 minutes.  Add the remainder of the epazote during the last 5 minutes.  To serve, place a handful of tortilla strips and a few strips of chile in each warmed bowl.  Ladle the hot soup over them and garnish with the rest of the chile strips and the avocado.

Additional notes

Note:  Butter is important to the taste of this soup, but if for health reasons you must omit it, substitute a good quality corn oil.  Thyme can be substituted for the epazote, but the flavor will be quite different.

There are not reviews for this recipe.

Send Recipe By Email

Enter multiple addresses on separate lines or separate them with commas.