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Suggest a better descriptionPreheat a large, heavy saucepan over medium heat for about 1 minute. Spray it twice with the vegetable oil. Saute the onion for about 5 minutes, until translucent. Add 4 cups of the corn and saute for 4 to 5 minutes, until it softens a bit. Add 2 cups of the chicken stock and cook until the corn can be mashed easily with a fork, about 20 minutes. Transfer the contents of the pan to a blender and puree until smooth. Return the puree to the saucepan over medium-low heat. Add the bell pepper, rosemary, thyme, black pepper, cayenne pepper, and the remaining 1 cup chicken stock and 2 cups corn. Stir and cook for about 10 minutes more, until the chowder is thick and creamy. Garnish with the chopped basil. fat per serving= 3.1 grams Calories per serving= 229 IN THE KITCHEN WITH ROSIE by Rosie Daley Recipe By :
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Serving Size: 1 Serving (682g) | ||
Recipe Makes: 4 | ||
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Calories: 355 | ||
Calories from Fat: 57 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.3g | 8 % | |
Saturated Fat 1.5g | 7 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 10.8mg | 3 % | |
Sodium 525.8mg | 18 % | |
Potassium 1011.3mg | 27 % | |
Total Carbohydrate 64.8g | 19 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 58.3g | ||
Protein 16.5g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 355
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