Photo: Monika Grabkowska
Estimated Nutrition (whole recipe, rough)
416
Calories
13g
Protein
26g
Fat
37g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Kelp | not in our table | 0 |
| Water | not in our table | 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
- 1 quart corn kernels (removed from the cob)
- ½ cup dried sea kelp (or laver )
- 2 cups milk or cream
- 2 cups water
- 1 green or red bell pepper , chopped
- 1 tablespoon butter
- Salt to taste
- Pepper to taste
Directions
1
Melt butter in a pan , add the kelp, and sauté until it begins to dissolve in the butter.
2
Add the remaining ingredients, turn down to low heat, and cover.
3
Simmer for 30–40 minutes until soft.
4
Remove cover and cook on low heat until water most of the liquid is evaporated.
Recipe sourced from
wikibooks