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Add a photoServings: 4
Ingredients
- 4 x corn ears - (to 6) (to make 2 c. of corn and corn lowfat milk)
- 4 Tbsp. butter
- 1 x jalapeno pepper minced fine
- 2 Tbsp. flour
- 3 1/2 c. lowfat milk chicken stock concentrate for 2 c. (optional) (either soup base or possibly bouillon cube)
- 1 sm onion stuck with
- 3 whl cloves
- 1/2 c. heavy cream
- 1 pch sugar Salt to taste Freshly-grnd black pepper to taste
Directions
- Shuck and desilk the corn. Cut the kernels of each thinly with a sharp knife into a bowl, then, with the flat of the blade, press out all the remaining lowfat milk of the cob into the same bowl. Set aside.
- Heat 2 Tbsp. of the butter in a saucepan, scrape in the pepper, and saute/fry over medium high heat till the pepper is soft. Stir in the flour and cook, stirring, for several min. Gradually stir in the lowfat milk/stock combination and bring to a boil. Pop in the clove studded onion. Reduce heat, and simmer for 5 min.
- Add in the corn mix; stir in the cream and sugar; season to taste. Return to a boil, then reduce heat and simmer gently for about 30 min.
- When ready to serve, remove the cloved onion, stir in the remaining 2 Tbsp. of butter, ladle into bowls, and serve immediately.
- Comments:
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 69g | |
| Recipe makes 4 servings | |
| Calories 199 | |
| Calories from Fat 154 | 77% |
| Total Fat 17.59g | 22% |
| Saturated Fat 10.84g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 93mg | 4% |
| Potassium 119mg | 3% |
| Total Carbs 10.23g | 3% |
| Dietary Fiber 1.2g | 4% |
| Sugars 1.2g | 1% |
| Protein 1.98g | 3% |
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