Vegetable Cream with Cream Cheese

Andy Badillo
Andy Badillo
A very tasty recipe ideal for family celebrations. It is an excellent side dish for Christmas dinners. Very easy to make and with exquisite flavor. Don't hesitate to try it!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2 chayotes
  • 2 potatoes 2 potatoes
  • 2 cups broccoli
  • 150 grams cream cheese 150 grams cream cheese
  • 1 can sour cream, poblano chili cream 1 can sour cream, poblano chili cream
  • 1 can ear corn, corn kernels
  • 2 cups cow's milk 2 cups cow's milk
  • 2 tablespoons spinach
  • 2 cubes dry chicken broth or bouillon
  • 2 cloves garlic, chopped 2 cloves garlic, chopped
  • 45 grams butter 45 grams butter
  • pepper, to taste pepper, to taste
  • salt, to taste salt, to taste
Preparation
15 mins
20 mins
Low
  • Peel potatoes and chayotes; and cook for 20 minutes. Set aside.
  • Cook broccoli for 5 minutes. Set aside.
  • In a pot, melt the butter over low heat and add the finely chopped garlic.
  • Add the can of poblano chili cream to the butter and mix well.
  • Blend potatoes, chayote, spinach, and broccoli with evaporated milk, cream cheese, the 2 cups of milk, and the chicken broth cubes. Incorporate into the pot.
  • Mix well, add the can of drained corn.
  • Season with salt and pepper to taste.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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