Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
536
Calories
13g
Protein
40g
Fat
37g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Vegetable | 1 tbsp (14g) | 120 |
| 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 |
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 can (15.25 oz / 432 g ) whole kernel sweet corn , drained (reserve the liquid)
- ½ red bell pepper (or other suitable red vegetable), diced
- 2 Tablespoons (30 g) butter
- ¼ cup (60 ml ) cream , half-and-half , or whole milk
- Salt to taste
- Black pepper to taste
Directions
1
Drain the can of corn, reserving the liquid.
2
Put half of the corn into a bowl and purée it with a wand blender , adding some liquid from the can if necessary to keep it from getting too dry.
3
Pour puréed corn into a saucepan and add remaining whole corn kernels.
4
Add the diced bell pepper, butter, and cream, then heat over medium heat, stirring occasionally. You can add more cream or milk if it's not creamy enough.
5
Salt and pepper to taste.
Recipe sourced from
wikibooks