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Nutrition Facts
Serving Size 289 g
(Approx. 6 Servings)
Amount Per Serving
Calories 140 Calories From Fat 30
% Daily Value*
Total Fat 4 g 6%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 480 mg 20%
Total Carbohydrate 31 g 10%
Dietary Fiber 5 g 20%
Sugars 5 g
Protein 5 g
Vitamin A 6% Iron 2%
Vitamin C 60% Calcium 0%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Emerald Corn Chowder
Prep Time
15 minutes
Cook Time
40 minutes
Total Time
55 minutes
6  People


Recipe makes 6 Servings

1 Tbsp roasted garlic olive oil
1 small canola oil, for frying tortillas
1 large poblano pepper, chopped, stem and seeds removed
3 corn, shucked
16 Oz Cookwell & Company Tomatillo Salsa
3 cup(s) natural chicken broth
1 Tbsp cornstarch
1/2 Tsp salt
1/2 cup(s) fresh cilantro, chopped
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Heat oil in 4-quart saucepan and sauté onion and poblano 5 -6 minutes or until tender.
Puree onion, poblanos, salsa, and 1 cup corn in a blender.
Reserve the remaining corn.
Pour mixture back into cooking pot.
Stir in 2 1/2 cups broth; cover pot partially with lid and simmer over medium-low heat 30 minutes, stirring frequently.
Combine cornstarch with 1/4 cup water until smooth and no lumps remain.
Stir into soup until thickened, add salt. For a thinner consistency, add remaining 1/2 cup broth to soup.
Stir in reserved corn kernels; return to a simmer.
Ladle soup into warm bowls and sprinkle with cilantro, serve immediately.



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