Directions:
- 1. In stock pot, bring to a boil carrots, celery, onions, thyme, white pepper, salt, and chicken stock, reduce heat, cover and simmer for 1 hour.
- 2. Prepare Roux: Melt butter; whisk in flour until smooth paste.
- 3. To stock pot, add creamed-style corn, ham, potatoes, cayenne; bring back to simmer.
- 4. Stir in roux; simmer/low boil covered 20 minutes.
- 5. To stock pot, add heavy cream and frozen corn; return to boil and simmer uncovered 15 minutes, stirring occasionally.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1395.87 Kcal (5844 kJ) | ||
| Calories from fat | 720.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 80.01g | 123% | |
|---|---|---|---|
| Cholesterol | 271.39mg | 90% | |
| Sodium | 3744.13mg | 156% | |
| Potassium | 2210.4mg | 47% | |
| Total Carbs | 124.7g | 42% | |
| Sugars | 35.4g | 142% | |
| Dietary Fiber | 12.73g | 51% | |
| Protein | 50.24g | 100% | |
| Vitamin C | 39.2mg | 65% | |
| Vitamin A | 2.1mg | 71% | |
| Iron | 5.6mg | 31% | |
| Calcium | 333.6mg | 33% | |
| Amount Per 100 g | |||
| Calories | 99.84 Kcal (418 kJ) | ||
| Calories from fat | 51.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.72g | 123% | |
|---|---|---|---|
| Cholesterol | 19.41mg | 90% | |
| Sodium | 267.81mg | 156% | |
| Potassium | 158.11mg | 47% | |
| Total Carbs | 8.92g | 42% | |
| Sugars | 2.53g | 142% | |
| Dietary Fiber | 0.91g | 51% | |
| Protein | 3.59g | 100% | |
| Vitamin C | 2.8mg | 65% | |
| Vitamin A | 0.2mg | 71% | |
| Iron | 0.4mg | 31% | |
| Calcium | 23.9mg | 33% | |
* 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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