Directions:
- This pasta tastes like corn chowder, a summer favorite of mine. Bring home a bushel of corn at summers end and cook, scrape and freeze summer fresh flavor by making your own frozen corn kernels.
- Bring a large pot of water to boil over medium heat. Salt the water, add the pasta and cook to al dente.
- Meanwhile, heat a large skillet with a drizzle of extra-virgin olive oil over medium to medium-high heat. Add the bacon and cook a few minutes until rendered and crisp. Put a small bowl inverted into a large bowl, steady the corn cobs on the smaller bowl and scrape the ears. Add 3/4 of the scraped corn and any corn liquid to the pan with the bacon. Add the shallots and red pepper and liberally season with salt and pepper, to taste. Cook until the vegetables are tender, 5 to 6 minutes.
- Add the remaining corn and half-and-half to a food processor and puree until smooth.
- Pour the stock or wine into the corn and vegetables, and simmer over low heat for a minute to reduce. Stir in the thyme and corn-cream mixture and cook for 3 to 4 minutes, stirring frequently, to thicken. Add the hot sauce or cayenne and season with salt and pepper, to taste.
- Drain the pasta and add it to a large serving bowl. Pour in the sauce, add a couple of handfuls of cheese, about 1/2 cup and toss. Top with torn basil or chopped tarragon and pass the remaining cheese at the table.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1349.14 Kcal (5649 kJ) | ||
| Calories from fat | 318.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.34g | 54% | |
|---|---|---|---|
| Cholesterol | 214.16mg | 71% | |
| Sodium | 694.23mg | 29% | |
| Potassium | 1320.17mg | 28% | |
| Total Carbs | 208.6g | 70% | |
| Sugars | 14.33g | 57% | |
| Dietary Fiber | 16.82g | 67% | |
| Protein | 68.06g | 136% | |
| Vitamin C | 64.3mg | 107% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 17mg | 95% | |
| Calcium | 150.1mg | 15% | |
| Amount Per 100 g | |||
| Calories | 160.75 Kcal (673 kJ) | ||
| Calories from fat | 37.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.21g | 54% | |
|---|---|---|---|
| Cholesterol | 25.52mg | 71% | |
| Sodium | 82.71mg | 29% | |
| Potassium | 157.29mg | 28% | |
| Total Carbs | 24.85g | 70% | |
| Sugars | 1.71g | 57% | |
| Dietary Fiber | 2g | 67% | |
| Protein | 8.11g | 136% | |
| Vitamin C | 7.7mg | 107% | |
| Vitamin A | 0.1mg | 25% | |
| Iron | 2mg | 95% | |
| Calcium | 17.9mg | 15% | |
* 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.
Try this similar recipes
-
Roasted Red Pepper and Herb Pasta with Shrimp
Red bell peppers, Uncooked fettuccine and 14 more.. -
White Bean Soup
Extra virgin olive oil, Red onion, diced and 11 more.. -
Duck Breast with Sweet Cherry Sauce
Extra-virgin olive oil, Chopped onion (1 small) and 17 more.. -
Renaissance of Tuna Casserole (Rachael Ray)
Salt, Fettuccine and 11 more.. -
Shrimp and Asparagus Salad
Extra-virgin olive oil, Red wine vinegar and 10 more.. -
Fennel-Pepper Spaghetti
Salt, Spaghetti (i like angel hair) and 15 more..
Also Try
-
Rachael Ray's Black Bean and Corn Salad
Black beans, rinsed and drained, Frozen corn kernels and 7 more.. -
Rachael Ray's St. Paddy's Corned Beef and Cabbage Stoup
Extra virgin olive oil, Onion, halved and sliced and 13 more.. -
-
-
-
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
