Directions:
- If using fresh corn: remove kernels from cobs into bowls. Using the dull side of a knife, scrape mild and pulp from cobs and add to the bowl.
- Heat butter in med saucepan over med heat.
- When melted and bubbling, add shallots.
- Cook, stirring until soft and translucent.
- Add corn, and flour.
- Cook stirring 1 minute.
- Stir in chicken stock; turn heat to high and cook until liquid is reduced by half (about 3 min).
- Add cream; cook mixture until thick and creamy, about 4 min more.
- Remove from heat; stir in salt, pepper, herbs, and cheese.
- Garnish with additional parmensan.
- ENJOY!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 482.14 Kcal (2019 kJ) | ||
| Calories from fat | 216.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.08g | 37% | |
|---|---|---|---|
| Cholesterol | 60.95mg | 20% | |
| Sodium | 588.35mg | 25% | |
| Potassium | 978.78mg | 21% | |
| Total Carbs | 60.19g | 20% | |
| Sugars | 12.62g | 50% | |
| Dietary Fiber | 8.88g | 36% | |
| Protein | 15.31g | 31% | |
| Vitamin C | 23.7mg | 40% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 3.2mg | 18% | |
| Calcium | 181mg | 18% | |
| Amount Per 100 g | |||
| Calories | 111.3 Kcal (466 kJ) | ||
| Calories from fat | 50.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.56g | 37% | |
|---|---|---|---|
| Cholesterol | 14.07mg | 20% | |
| Sodium | 135.82mg | 25% | |
| Potassium | 225.95mg | 21% | |
| Total Carbs | 13.9g | 20% | |
| Sugars | 2.91g | 50% | |
| Dietary Fiber | 2.05g | 36% | |
| Protein | 3.53g | 31% | |
| Vitamin C | 5.5mg | 40% | |
| Iron | 0.7mg | 18% | |
| Calcium | 41.8mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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