Photo: Monika Grabkowska
Estimated Nutrition (whole recipe, rough)
449
Calories
17g
Protein
10g
Fat
80g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups peeled and diced potatoes
- ½ cup celery, diced
- ½ cup onion, chopped
- 1 (15.5 ounce) can creamed corn
- 1 (15.5 ounce) can whole kernel corn
- 1 (12 ounce) can evaporated milk
- 1/8 teaspoon ground cayenne pepper
- ¼ teaspoon salt
Directions
1
1.In a large pot over medium heat, place potatoes, celery, and onion with water to cover. Bring to a boil, then reduce heat and simmer 20 minutes, until potatoes are tender. Drain.
2
2.Return vegetables to pot with creamed corn, corn, evaporated milk, cayenne, and salt over low heat. Simmer 20 minutes.
Recipe sourced from
fandom