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HappyMommy2
Creamy corn soup with tortilla chips
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Ingredients
Directions
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Bring the drained corn to the boil with the milk, stock cube and 250 ml water and boil gently for 10 minutes. Add the jalapeno and puree with a hand blender until smooth, creamy soup.
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Season with pepper and salt. Garnish with extra jalapeno to taste and serve with the tortilla chips.
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Nutrition
418Calories
Fat23% DV15g
Protein24% DV12g
Carbs18% DV55g
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