Try this Roasted Corn Chowder with Country Cheddar Cheese recipe, or contribute your own.
Suggest a better descriptionBrush the corn lightly with butter and grill or broil until toasted on all sides. Cut the roasted corn off of their cobs (about 3 cups cut corn), reserving the cobs. Melt the butter in a large, heavy-bottomed soup pot. Add the corn, the diced vegetables and the seasoning and saute until the vegetables are soft but not browned. Add the chicken stock. Bring to a boil, then reduce to a simmer and add the reserved corn cobs. Cook 40 to 45 minutes, remove the cobs and stir in the grated cheese. Serve immediately. This recipe yields 8 to 10 servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Michael Lomonaco From the TV FOOD NETWORK - (Show # CL-8689) Formatted for MasterCook by Joe Comiskey, aka MR MAD - MAD-SQUAD@prodigy.net 04-12-1999 Recipe by: Michael Lomonaco
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Serving Size: 1 Serving (531g) | ||
Recipe Makes: 8 servings | ||
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Calories: 446 | ||
Calories from Fat: 295 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.7g | 44 % | |
Saturated Fat 18.5g | 92 % | |
Monounsaturated Fat 10.1g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 90mg | 28 % | |
Sodium 866.8mg | 30 % | |
Potassium 565.5mg | 15 % | |
Total Carbohydrate 18.2g | 5 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 17.9g | ||
Protein 19.6g | 28 % | |
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: 446
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