RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5534
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| Recipe Name: |
Spicy Creamed Corn - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
SouthWest |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.26
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.25 Cup parsley, flat-leaf chopped
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Directions:
Preheat a skillet over medium-high heat with oil and butter. Add the onions, jalapenos, bell pepper, garlic, corn, salt and pepper to taste. Cook for 4 to 5 minutes, or until the onions are tender. Sprinkle with the flour, and continue to cook 1 minute. Whisk in the chicken stock and heavy cream. Bring the corn up to a simmer and then lower the heat to medium low and cook until it is thick and creamy, about 5 minutes.
Finish the spicy creamed corn with parsley and cilantro. Taste and adjust seasoning with salt and pepper. |
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| Nutrition per Serving: |
| Calories: |
238 |
Total Carbs: |
19.9 |
Net Carbs: |
0.0 |
| Cholesterol: |
7.9 |
Fat: |
16.3 |
Protein: |
4.20 |
| Fiber: |
1.45 |
Sodium: |
9.03 |
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