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In a large saucepan or skillet, sauté, onions, carrots, celery and red pepper in butter onions are translucent and other vegetables are al dente.
Cut corn of cobs(or open) package of frozen corn. Add corn, broth, rosemary, garlic and red pepper flakes. Bring to a boil. Reduce heat: simmer, uncovered, for 30 minutes, stirring occasionally.
Stir in evaporated milk, heat through, stirring occasionally. Season with salt and pepper.
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|Serving Size: 1 Serving (44g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 40 (74%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 1.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 11.4mg||4 %|
|Sodium 52.6mg||2 %|
|Potassium 90.9mg||2 %|
|Total Carbohydrate 3.4g||1 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 2.5g|
|Protein 0.5g||1 %|
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Calories per serving: 54
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