This is another one of those recipes I've had copied down from some unknown source for many years. I've made this a number of times over the years. The original recipe called for five ears of fresh corn, but I find this a great light meal for cold winters (well, several meals, since it makes a lot.) For the photo below, I used frozen roasted corn from Trader Joe's. I probably also used a lot more potatoes, onions and carrots than the recipe calls for, since I used a whole potato along with some pre-chopped carrots, celery and onions (mirepoix), from Trader Joe's.
The original recipe called for the bell pepper to be roasted before being chopped, but being lazy I prefer to just use fresh peppers tossed in with the other chopped vegetables. I also tend to use no-chicken or vegetable stock to keep this dish vegetarian.
Ingredients
Servings: 12
| 4 1/2 | cup | Sweet Corn |
| 1 | Whole, diced | Red bell pepper |
| 1/2 | cup, chopped | Celery |
| 1/2 | cup, chopped | Leek |
| 1/2 | cup, chopped | Onions, yellow, raw |
| 1/2 | cup, diced | Potatoes, peeled |
| 1/2 | cup diced | Carrots |
| 2 | tbsp | Butter |
| 6 | cup | Chicken stock |
| 1 | cup | Heavy cream |
| 1/4 | cup chopped | Chives, raw |
Preparation
- Saute the celery, leeks, onion, potatoes, carrots and pepper in the butter until soft.
- Add the corn and stock. Simmer for 10 minutes.
- Stir in the cream and simmer for another 10 minutes.
- Season with salt and pepper. Serve with chopped chives.
Nutrition FactsServings Per Recipe 12 | |
|---|---|
| Amount Per Serving | |
| Calories 191 | Calories from Fat 102 |
| Total Fat 11g | 17% |
| Saturated 6g | 32% |
| Trans Fat 4g | |
| Cholesterol 31mg | 10% |
| Total Carbohydrate 18g | 6% |
| Dietary Fiber 2g | 8% |
| Total Sugars 7g | |
| Protein 6g | |