Directions:
- In a large saucepan, saute onions, carrot and celery in 2 tablespoons butter until tender. Add 3-1/2 cups corn, broth, rosemary, garlic and cayenne. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes, stirring occasionally.
- Cool; process in batches in a blender or food processor until pureed. Return to the pan.
- In a small skillet, saute red pepper in remaining butter until tender. Add to corn mixture. Stir in cream and remaining corn; heat through, stirring occasionally. Season with salt and pepper. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 705.03 Kcal (2952 kJ) | ||
| Calories from fat | 331.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.81g | 57% | |
|---|---|---|---|
| Cholesterol | 102.49mg | 34% | |
| Sodium | 2064.01mg | 86% | |
| Potassium | 620.63mg | 13% | |
| Total Carbs | 73.56g | 25% | |
| Sugars | 22.7g | 91% | |
| Dietary Fiber | 3.74g | 15% | |
| Protein | 19.46g | 39% | |
| Vitamin C | 37.7mg | 63% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 4.5mg | 25% | |
| Calcium | 185.4mg | 19% | |
| Amount Per 100 g | |||
| Calories | 139.93 Kcal (586 kJ) | ||
| Calories from fat | 65.75 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.31g | 57% | |
|---|---|---|---|
| Cholesterol | 20.34mg | 34% | |
| Sodium | 409.65mg | 86% | |
| Potassium | 123.18mg | 13% | |
| Total Carbs | 14.6g | 25% | |
| Sugars | 4.5g | 91% | |
| Dietary Fiber | 0.74g | 15% | |
| Protein | 3.86g | 39% | |
| Vitamin C | 7.5mg | 63% | |
| Iron | 0.9mg | 25% | |
| Calcium | 36.8mg | 19% | |
* 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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