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Karen

Karen Sandoval

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Recipe

Cream of Elote and Chile Poblano (not spicy)

30 minutes
Easy
8 servings
1
Delicious and perfect for the whole family. It is a cream with an intense flavor and a smooth and creamy texture. It is an excellent option to enjoy with yours; try it

Ingredients

  • 5 pieces of corn cob
  • 3 pieces of chile poblano
  • 1/2 piece of onion
  • 3 cloves of Garlic
  • 1/2 liter of milk
  • 1 Cup of chicken soup
  • 1 can of half cream
  • 2 spoonfuls of Butter
  • to taste of salt and pepper

    Preparation

    Shelling the corn and tatema poblano peppers, remove the skin, veins, seeds and cut into slices.
    Cut the onion into julienne strips and the cloves of garlic in 2 or 3 parts (this to release more flavor).
    In the pan, add the butter, let it melt, add the onion and garlic; fry
    Add corn grains, cook for one or two minutes and add the chili slices, cook 1 or 2 minutes stirring; add milk, chicken broth, half cream and salt to taste.
    Cook for 10 minutes, blend and return to the pot to keep it warm. It serves.

    TIPS

    If you do not have chicken broth, you can substitute a spoonful of chicken bouillon powder and add more milk depending on how thick you want the cream.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    38.2
    kcal
    1.9%
    Carbohydrates
    1.1
    g
    0.4%
    Proteins
    0.8
    g
    1.6%
    Lipids
    3.4
    g
    5.3%
    Fiber
    0.0
    g
    0.0%
    Sugar
    0.5
    g
    0.6%
    Cholesterol
    9.0
    mg
    3.0%
    Esha
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