Directions:
- Roast the corn in their husks in a 400°F oven for 45 minutes. Cool, remove husks and cut off the kernels.
- Sweat the vegetables in the butter.
- Add the béchamel and bring to a simmer.
- Add the corn kernels and simmer for a further 20 minutes. Add potatoes and thyme. Simmer until the potatoes are tender.
- Add the cream. Check seasoning and add Tabasco if needed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 208.98 Kcal (875 kJ) | ||
| Calories from fat | 107.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.99g | 18% | |
|---|---|---|---|
| Cholesterol | 35.09mg | 12% | |
| Sodium | 74.71mg | 3% | |
| Potassium | 444.42mg | 9% | |
| Total Carbs | 22.95g | 8% | |
| Sugars | 5.33g | 21% | |
| Dietary Fiber | 2.81g | 11% | |
| Protein | 5.21g | 10% | |
| Vitamin C | 20.6mg | 34% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 1mg | 6% | |
| Calcium | 113.3mg | 11% | |
| Amount Per 100 g | |||
| Calories | 101.6 Kcal (425 kJ) | ||
| Calories from fat | 52.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.83g | 18% | |
|---|---|---|---|
| Cholesterol | 17.06mg | 12% | |
| Sodium | 36.32mg | 3% | |
| Potassium | 216.07mg | 9% | |
| Total Carbs | 11.16g | 8% | |
| Sugars | 2.59g | 21% | |
| Dietary Fiber | 1.37g | 11% | |
| Protein | 2.53g | 10% | |
| Vitamin C | 10mg | 34% | |
| Vitamin A | 0.2mg | 16% | |
| Iron | 0.5mg | 6% | |
| Calcium | 55.1mg | 11% | |
* 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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