RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 750
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| Recipe Name: |
Creamed Corn |
| Source: |
, March 2003 |
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
Dairy |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.56
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| 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: |
Can be prepared 1 day ahead. Chill. This is from Rosebank Farms Café, Bohicket Marina Village, Kiawah Island, SC
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Ingredients:
4 Tablespoons oil, olive
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Directions:
Cook 1 cup corn kernels in heavy medium pot of boiling salted water until tender, about 2 minutes. Drain well and set aside. Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add onion and garlic and sauté until soft, about 3 minutes. Add flour and stir 2 minutes. Slowly whisk in chicken broth; whisk until mixture thickens and boils. Stir in cream.
Bring mixture to simmer. Add remaining corn kernels and simmer until mixture is thick, stirring occasionally, about 10 minutes. Cool slightly. Transfer to processor and coarsely puree. Stir in 1 cup cooked corn kernels. |
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| Nutrition per Serving: |
| Calories: |
244 |
Total Carbs: |
21.7 |
Net Carbs: |
0.0 |
| Cholesterol: |
14.0 |
Fat: |
16.7 |
Protein: |
4.39 |
| Fiber: |
2.11 |
Sodium: |
418.17 |
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