From NYT fantastic
Husk corn and remove corn silks. Dice onion and mince garlic, seed and mince jalepeno, and bell pepper. Cut kernels off cob. Take 8 cups water, add bay leaf, peppercorns, pinch salt, and corn cobs. Bring to a boil and then reduce heat to medium and simmer for 30 minutes. Place oil in large pot and heat on medium low: add onion, jalepeno ,and red peppers and cook 5-10 until veggies soften but do not brown. Add garlic and cook for 2 min. Increase heat to medium add butter and corn kernels, add 1 tablespoon salt, pepper to taste ans stir for 4 min. Add 4-6 cups cups corn stock and stir in cream. Cover pot, lower heat to simmer and cook for 10min. Shred basil for garnish.
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Serving Size: 1 Serving (262g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 874 | ||
Calories from Fat: 163 (19%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.1g | 24 % | |
Saturated Fat 3.1g | 15 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 2.5mg | 1 % | |
Sodium 86.2mg | 3 % | |
Potassium 787.3mg | 21 % | |
Total Carbohydrate 165.4g | 49 % | |
Dietary Fiber 18.5g | 74 % | |
Sugars, other 147g | ||
Protein 21.3g | 30 % | |
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: 874
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