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.
|4 1/2||cup||Sweet Corn|
|1||Whole, diced||Red bell pepper|
|1/2||cup, chopped||Onions, yellow, raw|
|1/2||cup, diced||Potatoes, peeled|
|1/4||cup chopped||Chives, raw|
- 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.
Servings Per Recipe 12
|Amount Per Serving|
|Calories 191||Calories from Fat 102|
|Total Fat 11g||17%|
|Trans Fat 4g|
|Total Carbohydrate 18g||6%|
|Dietary Fiber 2g||8%|
|Total Sugars 7g|