Preparation
Heat butter and oil in a large Dutch oven over medium heat. Addleek, celery, and bell pepper; cook 4 minutes or until vegetables are tender,stirring frequently. Combine milk and flour in a small bowl, stirring with awhisk.
Slowly add milk mixture to pan, stirring constantly. Stir in broth,corn, potato, salt, and freshly ground black pepper; bring to a boil. Reduceheat, and simmer 30 minutes or until potato is tender. Stir in parsley andchives.
6 servings
Recipe By George Ross
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (994g) | ||
Recipe Makes: 6 | ||
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Calories: 1604 | ||
Calories from Fat: 885 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 98.3g | 131 % | |
Saturated Fat 29.3g | 147 % | |
Monounsaturated Fat 40g | ||
Polyunsanturated Fat 20.5g | ||
Cholesterol 471.2mg | 145 % | |
Sodium 566.8mg | 20 % | |
Potassium 2247.4mg | 59 % | |
Total Carbohydrate 55.9g | 16 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 51.1g | ||
Protein 121.5g | 174 % | |
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: 1604
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