Directions:
- Melt the butter over medium-high heat in a large sauce pan. Add the onions and peppers and cook just to translucent.
- Add the flour and stir and cook in the butter until it is a smooth paste. Continue to cook, stirring constantly until it is a golden color.
- Add the chicken broth gradually, stirring constantly until it is a smooth gravy. Turn the heat down to medium-low.
- Stir in both kinds of corn and the potatoes.
- Stir in the chicken gravy.
- Season with cayenne, salt and pepper to taste.
- Cook and stir over low heat to allow flavors to blend, about 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 129.74 Kcal (543 kJ) | ||
| Calories from fat | 66.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.43g | 11% | |
|---|---|---|---|
| Cholesterol | 16.61mg | 6% | |
| Sodium | 448.12mg | 19% | |
| Potassium | 112.41mg | 2% | |
| Total Carbs | 14.22g | 5% | |
| Sugars | 1.15g | 5% | |
| Dietary Fiber | 1.14g | 5% | |
| Protein | 2.03g | 4% | |
| Vitamin C | 14.3mg | 24% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 5.5mg | 30% | |
| Calcium | 30mg | 3% | |
| Amount Per 100 g | |||
| Calories | 176.44 Kcal (739 kJ) | ||
| Calories from fat | 90.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.11g | 11% | |
|---|---|---|---|
| Cholesterol | 22.59mg | 6% | |
| Sodium | 609.4mg | 19% | |
| Potassium | 152.86mg | 2% | |
| Total Carbs | 19.34g | 5% | |
| Sugars | 1.57g | 5% | |
| Dietary Fiber | 1.55g | 5% | |
| Protein | 2.77g | 4% | |
| Vitamin C | 19.4mg | 24% | |
| Vitamin A | 0.5mg | 12% | |
| Iron | 7.4mg | 30% | |
| Calcium | 40.8mg | 3% | |
* 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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