From Laverne Swick
Source: Burbank Trinity UMC cookbook, page 8
Put 2 1/2 cups of the corn in a food processor. Process until smooth. Set aside.
Melt butter in a large Dutch oven over medium heat. Add onion and next 3 ingredients and saute 10 minutes or until vegetables are tender, stirring occasionally. Add potato and broth. Bring to a boil. Reduce heat and simmer, uncovered, for 20 minutes or until potato is tender, stirring frequently. Add corn puree and remaining 1 1/2 cups corn and cook 10 minutes.
Place flour ad next three ingredients in a small bowl. Gradually add milk and Worcestershire sauce, blending with a wire whisk. Add to chowder. Cook over medium heat 10 minutes or until thickened, stirring constantly. Yields 10 1/2 cups - serving size is 1 1/2 cups.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (2532g) | ||
Recipe Makes: 7 Servings | ||
|
||
Calories: 3291 | ||
Calories from Fat: 1612 (49%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 179.2g | 239 % | |
Saturated Fat 108.3g | 541 % | |
Monounsaturated Fat 55.1g | ||
Polyunsanturated Fat 6.3g | ||
Cholesterol 682.5mg | 210 % | |
Sodium 2595.9mg | 90 % | |
Potassium 7570.7mg | 199 % | |
Total Carbohydrate 267.2g | 79 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 263.6g | ||
Protein 164.2g | 235 % | |
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: 3291
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.